Lemon-Garlic Lamb Chops with Yogurt Sauce
Gourmet (January 2000)
For yogurt sauce
1 cup plain yogurt
1 garlic clove, minced
2 tablespoons chopped fresh mint
1/4 cup fresh lemon juice
2 large garlic cloves, chopped
1/2 teaspoon dried oregano
3 tablespoons olive oil
4 (1/2-inch-thick) shoulder lamb chops
1 tablespoon water
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:
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 saute 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.
Serve chops with yogurt sauce.
Yogurt sauce may be made 1 day ahead and chilled, covered. Bring to room temperature before serving.
Notes: A fairly simple recipe and easy to make. Nice for summer when one doesn't want to spend too much time over the stove. Not complex or challenging in taste either.Posted by Jennifer at July 14, 2004 5:28 PM