Lemon-Garlic Lamb Chops with Yogurt Sauce
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INGREDIENTS YOGURT SAUCE
1 cup plain yogurt
1 garlic clove, minced
2 tablespoons chopped fresh mintCHOPS
1/4 cup fresh lemon juice
2 large garlic cloves, chopped
1/2 teaspoon dried oregano
3 tablespoons olive oil
4 (1/2-inch-thick) shoulder lamb chops
1 tablespoon waterTO MAKE THE SAUCE - Drain yogurt in a sieve lined with a double layer of cheesecloth 20 minutes. Stir together with garlic, mint, and salt and pepper to taste.
FOR THE CHOPS - While yogurt drains, stir together lemon juice, garlic, oregano, and 2 tablespoons oil in a shallow baking dish. Add lamb chops, turning to coat, and marinate 20 minutes.
Remove lamb from marinade, reserving marinade, and season with salt and pepper. Heat remaining tablespoon of oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Then sauté chops in 2 batches, without crowding, about 2 minutes on each side for medium-rare. Transfer to plates.
Boil reserved marinade in skillet with water 1 minute and pour over chops. Serve chops with Yogurt Sauce.
Makes 4 servings