Ingredients

• 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

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Instructions

1. 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.
2. Prepare chops while yogurt drains: 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.
3. 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.
4. Serve chops with yogurt sauce.