Ingredients

  • yogurt Sauce
  • 225 grams yogurt
  • 2 tablespoons mint chopped
  • 1 clove garlic minced
  • For Chops
  • 110 milliliters lemon juice
  • 4 cloves garlic chopped
  • 1 teaspoon dried oregano
  • 85 milliliters olive oil
  • 8 1 inch lamb chops
  • 1 tablespoon water

Directions

1. Sauce: Drain yogurt in a sieve lined with a double thickness of cheesecloth at room temperature 20 minutes. Stir together with garlic, mint and salt and pepper to taste.
2. Prepare 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.
3. Remove lamb from marinade, reserving marinade, and season with salt and pepper. Heat remaining tablespoon oil in a 12 inch 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.
4. Serve chops with yogurt sauce.
5. Yogurt sauce may be made 1 day ahead and chilled, covered. Bring to room, temperature before serving.

Notes
Notes:Original serves 4.
Serving Ideas:Original serves 4.


Categories
Lamb, main course
Keywords
Lamb, main course
MacGourmet downloadLemon-Garlic Lamb Chops with yogurt Sauce. To import, drag image to your MacGourmet recipe box.