The yogurt sauce paired nicely with the savory and spicy flavors of the lamb and broccoli. You can also use cauliflower or potatoes instead of the broccoli if you prefer.
1/2 cup plain low-fat yogurt
1 tablespoon freshly squeezed lemon juice
1 small garlic clove, minced
Coarse salt and ground pepper
1 pound fresh broccoli
2 medium onions, halved and thinly sliced
2 tablespoons olive oil
2 teaspoons curry powder
8 (3 to 5 ounces each) lamb chops
Preheat oven to 475 degrees. In a small bowl, combine yogurt, lemon juice, and garlic. Season with salt and pepper then set aside. Cook rice according to package and set aside.
Break broccoli into large florets; place on a rimmed baking sheet with onions. Sprinkle with oil and curry powder. Season with salt and pepper; toss to coat. Roast, tossing occasionally, until tender and browned in spots, 25 to 30 minutes.
Heat a large skillet over medium-high heat; sprinkle 1 teaspoon salt evenly in the bottom of skillet. Add lamb chops, and cook on both sides, 2 to 4 minutes per side for medium-rare. Serve lamb with rice, broccoli and yogurt sauce.
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