4 Servings 35 min Cook
1/2 Cup Spearmint
1 Cloves, minced Garlic
2 Lb Lamb Rib
1 Tbsp Olive Oil
2/3 Oz Nonfat Greek Yogurt
1 Tsp Lemon Juice
Finely chop mint and stir together with yogurt, garlic, and lemon juice.
Salt and pepper to taste.
Divide lamb into six 1-inch cuts.
Pat half of lamb chops dry and season with salt and pepper.
Heat oil in a 10-inch heavy skillet (preferably cast-iron) over moderately high heat until hot but not smoking, then saut chops, turning once, 6 minutes for medium-rare.
Transfer chops to a plate and keep warm, covered with foil.
Dry, season, and saut remaining chops in same manner.
Serve topped with yogurt-mint sauce.
