The sautéed fennel and carrots is an excellent accompaniment to these chops. Boiled potatoes and sautéed greens would also be a good match.
· Yogurt sauce may be made 1 day ahead and chilled, covered. Bring to room temperature before serving.
Recipe information
Total Time
45 min
Yield
Serves 4
Ingredients
For yogurt sauce:
For chops:
Preparation
Make sauce:
Step 1
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.
Prepare chops while yogurt drains:
Step 2
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.
Step 3
Serve chops with yogurt sauce.
