Grilled Baby Lamb Chops with Orange-Mint Yogurt Sauce

1. 1

   Heat grill to high.

2. 2

   Brush chops with oil on both sides and season with salt and pepper.

3. 3

   Grill the chops for 2 to 3 minutes on each side or until cooked to a medium-rare doneness.

4. 4

   Brush the orange halves with oil and season with salt and pepper.

5. 5

   Grill oranges, cut side down, until golden brown.

6. 6

   Remove oranges from the grill and cut each half into quarters.

7. 7

   Place bowl of yogurt sauce in the center of a platter and arrange chops around it with the orange quarters.

8. 8

   Garnish with chopped mint.

9. 9

   8 ounces yogurt

10. 10

    1/4 cup freshly squeezed orange juice

11. 11

    2 teaspoons finely grated orange zest

12. 12

    4 cloves garlic, finely chopped

13. 13

    2 tablespoons finely chopped fresh mint leaves

14. 14

    Salt and freshly ground pepper

15. 15

    Place the yogurt in a medium strainer lined with cheesecloth and place over a bowl.

16. 16

    Refrigerate for at least 8 hours or overnight.

17. 17

    Alternatively, buy thick Greek yogurt, which does not need to be drained.

18. 18

    Scrape the drained yogurt into a clean bowl and discard the liquid that has drained.

19. 19

    Stir in the remaining ingredients and refrigerate for 30 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.