YOGURT LAMB CHOPS RECIPES

Steps:

• Peel 2 garlic cloves, then finely grate with a microplane into a medium bowl.
• Add 1½ cups yogurt to bowl with garlic. Cut 1 lemon in half crosswise and squeeze 1 half into yogurt mixture with one hand, using your other hand to catch seeds. Season yogurt mixture with salt and pepper and whisk to combine. Transfer ½ cup yogurt mixture to a small bowl; set aside for serving.
• Whisk 2 tsp. cumin, 1 tsp. coriander, ¾ tsp. turmeric, and ¼ tsp. allspice into remaining yogurt mixture; set aside.
• Season both sides of 8 lamb chops with salt and pepper on a rimmed baking sheet or large plate.
• Using your hands, evenly coat all meaty surfaces of chops with spiced yogurt mixture. Let chops sit at room temperature 30 minutes, or cover and chill up to 12 hours.
• Heat 1 Tbsp. oil in a large skillet over medium-high. Wipe off excess marinade from lamb chops. Working in 2 batches, cook lamb until nicely browned, about 3 minutes per side (the yogurt in the marinade will help them take on color quickly).
• Transfer chops to a plate. Pour off fat from skillet (no need to wipe it out). Repeat with remaining 1 Tbsp. oil and chops.
• Serve lamb chops with reserved yogurt mixture alongside.

Steps:

• Arrange the lamb chops in a large glass baking dish and season all over with the salt, sugar, mint and oregano. Cover and refrigerate for at least 4 hours but preferably overnight.
• In a small bowl, mix the olive oil, lemon juice, lemon zest, shallot and garlic. Pour the mixture over the lamb chops and turn to coat. Let stand for 10 minutes.
• In a medium bowl, mix the yogurt with the lemon juice, lemon zest, mint, dill, shallot and garlic and season with salt and pepper.
• Preheat a grill pan. Grill the lamb chops over moderate heat, turning once, until pink in the center, about 7 minutes total. Transfer to plates. Spoon the yogurt alongside the chops and serve.