Active time: 20 min Start to finish: 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.

Serves 4.

INGREDIENTS

  • 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

    DIRECTIONS

    Make sauce:
    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 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.


    Serve chops with yogurt sauce.

    Cooks’ note:
    • Yogurt sauce may be made 1 day ahead and chilled, covered. Bring to room temperature before serving.