Lemon-Garlic Lamb Chops With Yogurt Sauce

Serves: 2

Halle Leffler

1 January 1970

Based on User reviews:

42

Spice

50

Sweetness

54

Sourness

43

mins

Prep time (avg)

5.8

Difficulty

Ingredients:

1 cup

Greek Yogurt

2 cloves

Garlic (large, chopped)

2 tbsps

Mint (chopped fresh)

1

Salt

1

Black Pepper

1 cup

Lemon Juice (fresh)

1 tsp

Oregano (dried)

3 tbsps

Olive Oil

1 tbsp

Water

Directions:

1

Drain yogurt in a sieve lined with a double thickness of cheesecloth at room temperature 20 minutes

2

Stir together with garlic, mint, and salt and pepper, to taste

3

Stir together lemon juice, garlic, oregano, and 2 tablespoons oil in a shallow baking dish

4

Add lamb chops, turning to coat, and marinate 20 minutes

5

Remove lamb from marinade, reserving marinade, and season with salt and pepper

6

Heat remaining tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then saute chops in 2 batches, without crowding, about 2 minutes on each side for medium-rare

7

Transfer to plates

8

Boil reserved marinade in skillet with water 1 minute and pour over chops

9

Serve chops with yogurt sauce