Active Time

　　20 min

　　Total Time

　　45 min

　　The sautéed fennel and carrots is an excellent accompaniment to these chops. Boiled potatoes and sautéed greens would also be a good match.

　　

Ingredients

Serves 4

　　

For yogurt sauce:

1 cup plain yogurt

　　1 garlic clove, minced

　　2 tablespoons chopped fresh mint

　　

For chops:

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

　　

Make sauce:

Step 1

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:

Step 2

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 sauté 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.

　　

Step 3

Serve chops with yogurt sauce.

　　Cooks' note:

　　· Yogurt sauce may be made 1 day ahead and chilled, covered. Bring to room temperature before serving.