- 1 cup plain yogurt
- 1 garlic clove, minced
- 2 tablespoons chopped fresh mint
- 1/4 cup fresh lemon juice
- 2 large garlic cloves, chopped
- 1/2 teaspoon dried oregano
- 3 tablespoons olive oil
- 4 (1/2-inch-thick) shoulder lamb chops
- 1 tablespoon water
- Drain yogurt in a sieve lined with a double thickness of cheesecloth at room temperature 20 minutes. Stir together with garlic, mint, and salt and pepper to taste.
- Stir together lemon juice, garlic, oregano, and 2 tablespoons oil in a shallow baking dish. Add lamb chops, turning to coat, and marinate 20 minutes. Remove lamb from marinade, reserving marinade, and season with salt and pepper. Heat remaining tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chops in 2 batches, without crowding, about 2 minutes on each side for medium-rare. Transfer to plates. Boil reserved marinade in skillet with water 1 minute and pour over chops.
- Serve chops with yogurt sauce.