Pan Seared Lamb Chops with Feta Yogurt Sauce
Ingredients
- 3 pounds lamb chops
- 2-3 teaspoons kosher salt
- 2 tablespoons extra virgin olive-oil, plus more for drizzling
- 1 large shallot, halved
- 4 garlic cloves, crushed
- 2 tablespoons unsalted butter
- Feta yogurt sauce, see recipe below
for the feta yogurt sauce
- 2 cups plain whole fat yogurt
- 1/4 cup tarragon
- 1/4 cup basil leaves
- 1/4 cup mint leaves
- 1/2 cup parsley leaves
- 1 garlic clove, halved
- 2 teaspoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 3/4 cup feta cheese
- 1/2 teaspoon kosher salt, optional
Instructions
- 30 minutes before cook time, remove the lamb chops from the fridge. Drizzle with olive oil and evenly distribute salt over all sides of the lamb. Use salt according to taste.
- Place 1 tablespoon olive oil, half of the shallot and 2 garlic cloves into a cast iron skillet. Warm the pan over high heat. Once the pan is hot, add 1 tablespoon unsalted butter to the pan. Let it quickly melt.
- Quickly place half of the lamb chops into the skillet. Cook 3-4 minutes per side, for rare (for medium cook longer), for a total of 6-8 minutes.
- Remove the lamb and place onto a platter. Cover.
- Wipe out the cast iron using tongs and a paper towel. Discard the shallot and garlic.
- Repeat steps 2-4 with the last batch of lamb chops.
- Serve with feta yogurt sauce.
for the feta yogurt sauce
- Place a strainer on top of a bowl. Add a layer of cheese cloth to the strainer. Place the yogurt into the cheesecloth lined strainer. Cover and place into the fridge for 2-3 hours to let the yogurt strain.
- Place the remaining ingredients into a food processor. Blitz until pureed and well combined.
- After the yogurt has been strained remove from the fridge. Place the strained yogurt into a medium sized bowl. Combine the feta-herb mixture with the yogurt. Mix well. Serve chilled.
