Greek · Dinner
Grilled Lamb Chops (High-Protein)
Char-grilled lamb chops with a Greek yogurt and oregano marinade, finished with lemon juice and olive oil. Served warm over cannellini beans and spinach, scattered with fresh dill, mint and crumbled feta.
$8
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
618Calories
50.2gProtein
35.5gFat
17.5gCarbs
4.1gSugar
6.1gFiber
768mgSodium
208mgChol
15.1gSat Fat
1050mgPotassium
320mgCalcium
5.5mgIron
2.8mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Pat lamb chops dry, score the fat edge lightly, and season both sides with salt and black pepper.
2
Marinate
Whisk yogurt, minced garlic, lemon juice and dried oregano together, then rub over lamb chops and chill 30 minutes.
3
Grill
Heat a grill pan to high and cook lamb chops 4 to 5 minutes per side until deep char marks form and internal temperature reaches 130–135°F for medium-rare.
4
Plate
Warm olive oil in a skillet over medium heat, add cannellini beans and spinach, toss until spinach wilts, then spoon onto a plate, top with lamb chops, scatter dill, mint and feta, serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 17 oz480g, bone-in lamb chops
- 1/2 cup120g plain whole-milk yogurt
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp lemon juice
- 5 oz140g cannellini beans, cooked
- 2 1/2 cups73g fresh spinach
- 2.2 oz60g feta
- 2 tbsp2 tbsp fresh dill
- 2 tbsp2 tbsp fresh mint
- 11 lemon, cut into wedges
- 2 tbsp2 tbsp olive oil
- salt, to taste
- black pepper, to taste
