Seared Lamb Chops with Greek Yogurt-Tahini Sauce and Tomato-Olive Relish

Nothing says dinner party like succulent grilled lamb.

Less than 15'

For Lamb Chops:

½ cup olive oil

Finely grated zest of 1 lemon

2 garlic cloves, minced or grated

1 tsp fresh oregano, finely chopped

1 tsp fresh thyme, finely chopped

1 tsp sweet paprika

1 tsp cumin

1 tsp fine sea salt

½ tsp black pepper

8 lamb loin chops


For Sauce:

¾ cup FAGE Total 5%, FAGE Total 2% or FAGE Total 0%

¼ cup tahini

1 garlic clove, chopped

1 tbsp red wine vinegar

½ tsp fine sea salt


For Relish:

1½ cups multi-colored cherry tomatoes, halved

½ cup pitted kalamata olives, roughly chopped

2 tbsp olive oil

1 tbsp red wine vinegar

1 tsp minced fresh oregano

1 tsp minced fresh thyme leaves

Fine sea salt and black pepper


To cook:

2 tbsp preferred vegetable oil, divided

  1. Lamb chops: In a large bowl whisk to combine oil, lemon zest, garlic, oregano, thyme, paprika, cumin, salt, and pepper. Coat the lamb chops with the marinade and refrigerate, covered, at least 2 or up to 12 hours.
  2. Sauce: In a blender combine FAGE Total, tahini, garlic, vinegar, and salt and blend until smooth. Add a little water as needed to reach desired consistency. Set aside.
  3. Relish: In a medium bowl stir together tomatoes, olives, oil, vinegar, oregano, thyme, and salt and pepper to taste. Set aside.
  4. To Cook: Heat 1 tbsp oil in a large, heavy skillet over medium-high. Remove lamb chops from marinade, allowing excess to drip off. Add half the lamb chops to the skillet and sear, turning once, until well browned on both sides and cooked to the desired degree of doneness, 1½-2 minutes per side depending on the thickness of the chops.
  5. Serve lamb chops hot, topped with relish and drizzled with sauce.
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