Lamb Chops with Lemon-Herb Yogurt

In a small bowl, combine 1 tsp. of the salt with the sugar, oregano and 1 Tbs. of the mint. Season the rib side of the lamb chops with the salt mixture and place in a shallow baking dish. Cover with plastic wrap and refrigerate overnight.

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.