Lamb chops with mint-yogurt sauce
Start to finish: 25 minutes
1 cup plain Greek-style yogurt
2 tablespoons chopped fresh mint
2 cloves garlic, minced
1 shallot, minced
1 tablespoon lemon juice
Salt and ground black pepper
1 tablespoon ground cumin
12 lamb rib chops
2 tablespoons vegetable oil, divided
Heat the oven to 200 degrees.
In a medium bowl, combine the yogurt, mint, garlic, shallot and lemon juice. Mix well, then taste and season with salt and pepper. Set aside.
In a small bowl, combine 2 teaspoons salt, 1 teaspoon ground black pepper and the cumin. Rub the mixture over both sides of each lamb chop.
In a large skillet over medium-high, heat 1 tablespoon of the oil. Add half the chops and cook for 3 to 4 minutes per side. Transfer the chops to an oven-safe plate and place in the oven to keep warm. Repeat with the remaining tablespoon of oil and chops.
Serve the chops topped with the mint-yogurt sauce.
Per serving: 310 calories; 130 calories from fat (41 percent of total calories); 14 g fat (4 g saturated; 0 g trans fats); 130 mg cholesterol; 9 g carbohydrate; 37 g protein; 1 g fiber; 590 mg sodium.