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🍽️ Marinated Lamb Chops with Yogurt Sauce

647 kcal · 30 min · 4 servings

Ingredients

• 800 g lamb chops
• 2 sprigs rosemary
• 3 garlic cloves
• 1 lemon (juice)
• 80 ml olive oil
• sugar
• pepper (from the mill)
• 150 g Greek yogurt
• salt
• 1 tsp flour

Instructions

1. 1. Rinse the lamb chops under cold water.
2. 2. Pat the chops dry with kitchen paper.
3. 3. Place the chops in a shallow dish.
4. 4. Rinse the rosemary sprigs under cold water.
5. 5. Shake the rosemary dry.
6. 6. Pick the rosemary needles small from the stems.
7. 7. Peel the garlic cloves.
8. 8. Slice the garlic into thin slices.
9. 9. Whisk the lemon juice with 4 tablespoons of oil.
10. 10. Add some sugar and pepper to the oil-lemon mixture.
11. 11. Pour the marinade over the chops.
12. 12. Add the rosemary and garlic to the dish.
13. 13. Mix everything well so the chops are covered.
14. 14. Cover the dish.
15. 15. Let the chops marinate in the refrigerator for about 3 hours.
16. 16. Preheat the oven to 100 degrees Celsius with top and bottom heat.
17. 17. Take the chops out of the marinade.
18. 18. Let the chops drain briefly.
19. 19. Stir the yogurt into the remaining marinade.
20. 20. Fry the chops in the remaining oil on both sides briefly until seared.
21. 21. Remove the chops from the pan and set them aside.
22. 22. Dust the pan drippings with flour.
23. 23. Brown the flour briefly in the pan.
24. 24. Stir the yogurt marinade into the pan.
25. 25. Do not let the sauce boil anymore.
26. 26. Place the chops back into the sauce.
27. 27. Finish cooking the chops in the oven for about 10 minutes.
28. 28. Serve the chops rustic style directly from the pan.

Nutrition per serving

• kcal: 647
• Protein: 39 g · Fett/Fat: 51 g · Carbs: 8 g