Lamb Chops with Lemon-Herb Yogurt
- 2 1/2 tsp. kosher salt
- 1/2 tsp. sugar
- 1 Tbs. chopped fresh oregano
- 2 Tbs. chopped fresh mint
- 1 rack of lamb, cut into 8 chops
- 2 garlic cloves, minced
- 2 shallots, minced
- Zest and juice of 3 lemons
- 2 Tbs. olive oil
- 1 cup Greek-style yogurt
- 1 Tbs. chopped fresh dill
- Arugula for serving
- Spinach and feta pancake wraps for serving (see related recipe at left)
In a large bowl, combine half of the garlic and shallots with one-third of the lemon zest and juice and all of the olive oil. Add the lamb chops, coating them completely with the marinade. Let stand at room temperature for 10 minutes.
Meanwhile, in a bowl, combine the yogurt with the dill and the remaining 1 1/2 tsp. salt, 1 Tbs. mint, garlic, shallots, lemon zest and juice. Set aside.
Heat a 12-inch nonstick grill pan over medium-high heat. Working in batches, grill the chops, turning once, about 2 minutes per side for medium-rare, or until done to your liking.
Transfer the chops to a warmed platter. Serve with the lemon-herb yogurt, arugula and spinach and feta pancake wraps. Serves 3 to 4.
Adapted from a recipe by Michael Symon, Chef, Lola, Cleveland, OH.