Courtesy of PureZing

Serves 4

INGREDIENTS:

For yogurt sauce:
1 cup Greek style plain yogurt
1 garlic clove, minced or pressed
2 tablespoons chopped fresh mint

For chops:
1/4 cup freshly squeezed lemon juice
2 large garlic cloves, chopped or pressed
1/2 teaspoon dried Greek oregano
3 Tablespoons extra virgin olive oil
4 shoulder lamb chops
1 Tablespoon water

DIRECTIONS:

Make sauce:
Drain yogurt in a yogurt strainer, or sieve lined with a double thickness of cheesecloth for 20 minutes on countertop. Stir together with garlic, mint, and sea salt and freshly ground pepper to taste.

While yogurt drains, prepare chops:
In a shallow baking dish stir together lemon juice, garlic, oregano, and 2 Tablespoons oil. Add lamb chops, turning to coat, and marinate 20 minutes. Remove lamb from marinade. Reserve marinade. Season with sea salt and fresh grinds of pepper.

Heat remaining Tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Sauté chops in 2 batches, 2 minutes on each side for medium-rare.

Transfer to plates. Boil reserved marinade in skillet with water 1 minute and pour over chops.
Pour yogurt sauce over chops.