Greek-Style Lamb with Yogurt Sauce
Uncooked boneless trimmed lamb chop
20 oz, bone-in, trimmed of all visible fat, about 1-inch thick
Plain fat free yogurt
½ medium, peeled, seeded, and chopped
¼ cup(s), fresh
3 medium, sliced
1 medium clove(s), chopped
Crushed red pepper flakes
⅛ tsp, freshly ground, or to taste
- Remove the lamb chops from the refrigerator about 1⁄2 hour before cooking.
- Meanwhile, puree the yogurt, cucumber, mint, scallions, garlic, 1⁄4 teaspoon of the salt, and the crushed red pepper in a blender or food processor.
- Spray the broiler rack with canola oil nonstick spray; preheat the broiler. Sprinkle the lamb with the remaining 1⁄4 teaspoon salt and the ground pepper. Broil the lamb 3–4 inches from heat until done to taste, 4–5 minutes on each side for medium-rare and 5–7 minutes on each side for well done. Serve, topped with the sauce and sprinkled lightly with the paprika. Yields 1 chop and 1⁄3 cup sauce per serving.