These lamb chops—an easier version of recipes you may have made before—go nicely with sugar snap peas with ginger and garlic and couscous with apricots .
Ingredients
1/2 cup fresh mint leaves, finely chopped
1/2 cup plain yogurt
1 garlic clove, minced
1 teaspoon fresh lemon juice
6 (1-inch-thick) rib lamb chops
1 tablespoon olive oil
Directions
Stir together mint, yogurt, garlic, lemon juice, and salt and pepper to taste.
Pat half of lamb chops dry and season with salt and pepper. Heat oil in a 10-inch heavy skillet (preferably cast-iron) over moderately high heat until hot but not smoking, then sauté chops, turning once, 6 minutes for medium-rare. Transfer chops to a plate and keep warm, covered with foil. Dry, season, and sauté remaining chops in same manner.
