These lamb chops—an easier version of recipes you may have made before—go nicely with sugar snap peas with ginger and garlic and couscous with apricots .
Recipe information
Total Time
35 min
Yield
Makes 4 servings
Ingredients
1/2 cup fresh mint leaves, finely chopped
1/2 cup plain yogurt
1 garlic clove, minced
1 teaspoon fresh lemon juice
6 (1-inch-thick) rib lamb chops
1 tablespoon olive oil
Preparation
Step 1
Stir together mint, yogurt, garlic, lemon juice, and salt and pepper to taste.
Step 2
Pat half of 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, then sauté chops, turning once, 6 minutes for medium-rare. Transfer chops to a plate and keep warm, covered with foil. Dry, season, and sauté remaining chops in same manner.
Step 3
Serve topped with yogurt-mint sauce.
