FODMAP IT! Yogurt Spiced Garlicky Lamb Chops
Alison Roman is a great cook and we have her to thank for these lamb chops. Her book, Dining In: Highly Cookable Recipes is a must-own.
Whenever I read her recipes I just sit there nodding in agreement either because she has put down in print something I have been doing for years, or she has introduced me to something that rings true to the way I work in the kitchen.
This recipe for Yogurt Spiced Garlicky Lamb Chops is based upon one she created for Bon Appetit and it couldn’t be easier. It is incredibly flavorful and a few tweaks made it FODMAP appropriate.
I served these with steamed potatoes, green beans and a hefty dollop of Tzatziki – I figured while I had the lactose-free yogurt around I was going to take advantage.
This lamb chop dish is super easy – and you can even marinate the chops a day ahead. A few minutes in a cast-iron pan and they are ready!
FODMAP IT!™ Yogurt Spiced Garlicky Lamb Chops
Our FODMAP IT!™ Yogurt Spiced Garlicky Lamb Chops are quick to prep - but you do need to build in some time for the meat to marinate. Once you start cooking, they will be on the table in a flash!
Ingredients:
- 1 1/2 cups (368 g) lactose-free yogurt, such as Green Valley
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons cumin
- 1 teaspoon coriander
- 1/2 teaspoon turmeric
- Kosher salt
- Freshly ground black pepper
- 10 rib chops, about 1 to 1 1/4-inches thick
- FODY Garlic-Infused Olive Oil or homemade
Preparation:
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Whisk together the yogurt, lemon juice, cumin, coriander and turmeric in a bowl. Season with salt and pepper. Lay out your chops and season them with salt and pepper on both sides. You can put the chops in the bowl with the spiced yogurt and roll them around to coat well. Or do what I do and place everything in a large zip top bag. Use your hands on the outside of the bag to make sure that the chops are well coated with the spiced yogurt mixture. Let sit for at least one hour, which can be done at room temperature, and up to overnight refrigerated. Bring back to room temperature before proceeding.
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Heat a large cast iron pan over medium heat, add enough oil to coat the bottom of the pan. Remove chops from bowl or bag, wiping off most, but not all, of the spiced yogurt. Add half of the chops; they should sizzle as they hit the pan. Cook for about 3 minutes or until nice and crusty and golden brown on the bottom. Flip over and cook an additional 2 to 3 minutes or until chops are done to your liking (we like them medium-rare). Repeat with a little more oil and second batch of chops. Discard marinade. Let chops sit for 5 minutes and serve immediately.
Notes:
Tips
- When shopping for lamb chops, make sure they are at least the thickness indicated for best results.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
