Lemon-Garlic Lamb Chops with Yogurt Sauce |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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The sautéed fennel and carrots is an excellent accompaniment to these chops. Boiled potatoes and sautéed greens would also be a good match. Ingredients:
1 cup plain yogurt |
1 garlic clove, minced |
2 tablespoons chopped fresh mint |
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 water |
Directions:
1. Make 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. 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 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.
3. Serve chops with yogurt sauce.
4. Cooks' note: · Yogurt sauce may be made 1 day ahead and chilled, covered. Bring to room temperature before serving.
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