12
30

Ingredients

  • 1/4 cup onions (roughly chopped)
  • 1/4 cup cilantro
  • 1 cup plain whole-milk yogurt
  • 1 teaspoon coriander
  • 1 1/2 teaspoons fresh lemon juice
  • 3/4 cup cucumber (seeded and roughly chopped)
  • 8 lamb loin chops (small, about 2 oz. each)
  • 1/2 teaspoon saffron threads
  • 1 clove garlic (minced)
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons olive oil (divided)

Directions

  1. Place all Raita ingredients in blender. Pulse on setting 2 (chop) 10-12 times until finely chopped but not pureed. Store in refrigerator until ready to use.
  2. Combine saffron, garlic, salt and pepper in small bowl. Rub into lamb chops and let sit at room temperature 15 minutes.
  3. Heat 1 teaspoon olive oil in skillet over medium - high heat. Working in batches, sear lamb chops 2-3 minutes per side for medium rare. Transfer to plate and cover while cooking remaining lamb chops.
  4. Serve immediately with Raita.
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