Lamb Chops with Yogurt-Mint Sauce
Fresh mint and cucumber give this sauce a cooling tang. If fresh mint is unavailable, don’t substitute dried mint; look for fresh dill instead.
Lamb Chops with Yogurt-Mint Sauce
- Eight 5-ounce bone-in lamb chops about 1" thick.
- ¾ cup plain nonfat yogurt
- ½ cucumber peeled, seeded and chopped
- ¼ cup mint leaves
- 3 scallions sliced
- 1 garlic clove chopped
- ¼ teaspoon crushed red pepper flakes or to taste
- Salt and freshly ground pepper to taste
- ½ teaspoon paprika
- Remove the lamb chops from the refrigerator about 1 hour before cooking. Preheat the broiler.
- In a blender or food processor, combine the yogurt, cucumber, mint, scallions, and garlic; puree. Season with the pepper flakes and salt. Let stand at room temperature.
- Meanwhile, season the lamb with the salt and pepper. Place on the broiler rack and broil 3-4" from heat until done to taste, 4-5 minutes per side for medium-rare; add 1-2 minutes per side for medium or well-done chops. Serve, topped with the sauce and sprinkle lightly with the paprika.
Photo by fifikins 
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