2 T + 1/2 t lemon juice
2 t chopped oregano
3 garlic cloves, minced
8 (4 oz) lamb loin chops, trimmed
2 t canola oil
1/2 C plain fat-free yogurt
1 T chopped mint
Combine 2 T lemon juice, oregano, and 2 of the garlic cloves in a small bowl. Sprinkle lamb with 1/4 t each salt & pepper. Rub with oregano mixture. Heat a large skillet over high heat. Add oil to the pan, swirling to coat. Add lamb and cook for 3 min on each side. Let stand 5 min. Combine yogurt, mint, 1/2 t lemon juice, 1/8 t salt, and remaining garlic in a small bowl.
Tomato Salad
2 T lemon juice
1 1/2 t Dijon mustard
1/2 t honey
1 T EVOO
2 C flat leaf parsley leaves
1 C diced yellow bell pepper
1/2 C diced red onion
1 pint halved grape tomatoes
Combine lemon juice, mustard and honey in a large bowl; gradually whisk in oil. Add parsley, pepper, onion and tomato.Toss gently to coat. Serve with lamb.
