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 of 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.
@Recipe nutrition:Nutrition values per serving: 310 calories, 14 g fat (4 g saturated), 9 g carbohydrate, 1 g fiber, 37 g protein, 130 mg cholesterol, 590 mg sodium.
Associated Press Food Editor J.M. Hirsch