Fragrant succulent lamb chops with a vinaigrette sauce

Ingredients for Lamb marinade:

12 Lamb chops (cleaned and excess fat trimmed off)

1 cup of natural yogurt

1 tablespoon of Dijon mustard

1 tablespoon of whole ground fresh black pepper

1 teaspoon of ground turmeric

1 teaspoon of ground cayenne

1 teaspoon of ground ginger

Salt to taste

Directions:

Marinade lamb in yogurt, dijon mustard, black pepper, turmeric, cayenne, ginger, and salt in the refrigerator for 2-3 hours.

Ingredients for vinaigrette dressing:

3 tomatoes (cut in small pieces)

1 thinly sliced onion

5 garlic cloves (minced)

1 tablespoon of rice vinegar

1 teaspoon of sesame oil

1 teaspoon of turmeric

1 teaspoon of cayenne powder

Directions for vinaigrette sauce:

Heat oil in a nonstick pan and add the minced garlic and onions ; heat until lightly brown.

Add the tomatoes and sauté for 5 min. Then add the turmeric, cayenne, and salt to taste.

After the tomatoes have broken down, add the vinegar and allow to simmer until the sauce thickens ; afterwards, set aside.

Directions for Lamb chops:

Either using a large cast iron pan with oil rubbed on surface, or a nonstick pan, heat until it smokes gently.

Sear the lamb chops on each side for about 2-3 minutes.

Set chops aside and allow to rest for 5-10 minutes on paper towels to drain the excess fat.

Place the seared lamb chops into the sauce and allow them to simmer for an additional 10 minutes.

Serve with your favorite rice, quinoa, polenta, bread, or salad.

This recipe ensures succulent lamb chops every time! The vinaigrette sauce adds a tangy tone that reinforces the lamb’s rich flavor. These lamb chops are very popular in my home. As with all red meats, ensure you remove all excess fat and eat in moderation. As always, I wish you live long and strong.

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