Lemon Herb Seared Lamb Chops with Fat-Free Tzatziki

This is my step-son's favorite dinner and therefore, a favorite for all of the boys in the family.   My small boys look up to their teen-age brother like he's God, or Superman or at least, a very famous quarterback.

Anything Pete does is perfect.  Anything Pete says is gospel.  If Pete is wearing shorts in 35 degree weather, I'm wrestling pants on the pouting little ones.   (By the way, why do teens completely ignore freezing cold weather?)  If Pete is watching football, the little ones are right there yelling "Yessss!'  and "Go! Go! Go!" at the TV with no clue about why and sometimes cheering for the wrong team!  

Anyway, this is one of Pete's favorite dinners.  The scene at the dinner table resembles something you'd see around a campfire during the Cro-Magnon period. Boys, eating a lot of meat with their little hands, collecting bones on their plates and smiling.

The fat free tzatziki is my favorite part.  Usually only half of the batch actually makes it to the table!

By the way, these would be perfect for grilling.   If you're lucky enough to live  outside of the frozen, polar, artic (enough already with the 2 degree temps) region... go for it! 

To serve 4, for the lamb:

• 12-15 baby lamb loins
• garlic, 3-4 cloves chopped
• lemon, 1 juiced
• rosemary leaves, small bunch
• oregano leaves, small bunch
• 2-3 tbsp olive oil
• salt & pepper

In a large baking dish, whisk lemon juice, olive oil, salt, pepper, herbs and garlic.  Place the lamb in the dish coating each piece with the marinade.  Let the lamb marinate for 15 minutes, up to an hour in your refrigerator.

Pre-heat oven to 350 degrees.  Pat the loins dry before searing.  Place a cast iron or large fry pan over medium high heat.  Sear the loins, browning 2-3 minutes on each side.   Don't crowd the pan.   Brown in batches, if necessary.

Transfer the loins to the oven and roast for another 8-10 minutes or until 130 degrees in the thickest part of the meat.   Remove from the oven and let rest for 5 minutes before serving.

For the fat-free Tzatziki sauce:

• 1 cup 0% Greek yogurt
• 1/2 cup fat free sour cream
• 1/2 cucumber, peeled, seeded and grated
• 1 lemon, juiced
• garlic, 2 cloves minced
• 2 tsp fresh dill, chopped
• salt & pepper

Whisk all ingredients in a medium-sized mixing bowl and chill until ready to serve.  We served this lamb with herb roasted vegetables with feta and warm whole grain pita.   Dinner for the Gods!

These chops are perfect with our Herb Roasted Vegetables with Feta.  (recipe below)

Enjoy!

What are your family favorites?

xo & a pinch

Kelly

Honey Peach & Bourbon BBQ Sauce

It was the Kentucky Derby, so of course we got the Maker's Mark out!  We added little heat and a little sweet to our traditional homemade BBQ sauce and Giddy Up! 

Here's what you'll need:

• 5-6 fresh peaches
• 2 cups Ketchup
• 1/2 cup Apple Cider Vinegar
• 1/2 cup molasses
• 1/2 cup brown sugar
• 1/4 cup Spicy Brown Mustard
• 2 tbsp honey
• 4 garlic gloves, minced
• 1 tsp red pepper flakes
• 3-4 shots of Bourbon Whisky
• 1 tsp hot sauce 
• 1/2 tsp salt
• 1/2 tsp pepper

Here's what you'll do:

1.  In a large pot, bring water to a simmer.  Add peaches and continue simmering for 5 minutes.  Remove peaches from water and let cool.  

2.  Peel cooled peaches and coarsely chop.

3.  Whisk all of the ingredients in a medium sauce pan and let simmer on low heat for 20 minutes. The longer it simmers, the better it is.  Let it cool completely before you transfer to a food storage container.  I usually just let it sit on the stove in the pan.

(TIP:  before measuring the molasses, spray your measuring cup with non-stick spray. This way it wont live up to its name when you  p  o u r  it  o  u t...)

Like most BBQ sauces,  brush your homemade BBQ sauce on meat toward the middle to end of your cooking time.  If you brush it on before grilling, it will burn before your meat is cooked.  

Best BBQ wishes,

Measure & Pinch