Lemon-Garlic Lamb Chops with Yogurt Sauce

Total Time:
1 hr 5 min
Prep:
15 min
Inactive:
40 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Yogurt sauce:
  • 1 cup Greek yogurt
  • 1 clove garlic, minced
  • 2 tablespoons chopped fresh mint
  • Salt and pepper
  • Chops:
  • 1/4 cup fresh lemon juice
  • 2 cloves large garlic, chopped
  • 1/2 teaspoon dried oregano
  • 3 tablespoons olive oil
  • 4 (1/2-inch-thick) shoulder lamb chops
  • 1 tablespoon water
Directions
  • 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. 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 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. Transfer to plates. Boil reserved marinade in skillet with water 1 minute and pour over chops.

  • Serve chops with yogurt sauce.


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