Lamb Chops with Yogurt-Mint Sauce

Ingredients

• Spearmint

  Fresh

  ½ cup or 46g

• Garlic

  Raw

  1 cloves, minced or 3g

• Lamb rib

  Domestic, separable lean only, trimmed to 1/4" fat, choice, raw

  2 lb or 907g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Nonfat greek yogurt

  Nonfat, plain

  4 oz or 113g

• Lemon juice

  Raw

  1 tsp or 5g

Directions

1. Finely chop mint and stir together with yogurt, garlic, and lemon juice. Salt and pepper to taste.
2. Divide lamb into six 1-inch cuts. 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 saut chops, turning once, 6 minutes for medium-rare. Transfer chops to a plate and keep warm, covered with foil. Dry, season, and saut remaining chops in same manner.
3. Serve topped with yogurt-mint sauce.