Greek Lamb Chops and Mint Yoghurt Sauce
Preparation & Cooking time: 15 minutes
8 Tasman Lamb Loin Chops, trimmed
2 tbsp fresh lemon juice
2 tsp chopped fresh oregano
2 garlic cloves, minced
1/4 teaspoon salt
1/4 tsp freshly ground black pepper
2 tsp canola oil
½ cup plain fat-free yoghurt
1 tbsp chopped fresh mint
½ tsp fresh lemon juice
1/8 tsp salt
1 garlic clove, minced
Combine the first 3 ingredients in a small bowl. Sprinkle lamb with 1/4 teaspoon salt and pepper; rub with oregano mixture. Heat a large skillet over high heat. Add oil to pan, swirling to coat. Add lamb, and cook for 3 minutes on each side or until cooked to your liking. Let stand for 5 minutes.
Combine yogurt and remaining ingredients in a small bowl. Serve sauce with lamb.
For a thicker sauce, use Greek-style yoghurt.