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Easter: Lamb Chops with Yogurt-Mint Sauce

Source of Recipe


Gourmet Entertains, April 2001






List of Ingredients



• 1/2 cup fresh mint leaves, finely chopped
  
• 1/2 cup plain yogurt
  
• 1 clove garlic, minced
  
• 1 tsp fresh lemon juice
  
• 6 (1-inch-thick) rib lamb chops
  
• 1 Tbsp olive oil
  






Instructions



1. Stir together the mint, yogurt, garlic, lemon juice and salt and pepper to taste.
   
   
2. Pat half of the lamb chops dry and season with salt and pepper. Heat oil in a 10-inch heavy skillet (preferably cast-iron) over moderately high heat until hot but not smoking.
   
   
3. Saute the chops, turning once, 6 minutes for medium-rare. Transfer chops to a plate and keep warm, covered with foil. Dry, season, and saute the remaining chops in same manner.
   
   Serve topped with yogurt-mint sauce.
   
   Makes 4 servings.