Recipe by A la Carte
Good, summery dinner! The sauce is delish, so double if you want to slather it over some grilled veggies too. Goes great with cous cous.
- 2 (6 ounce) lamb loin chops
- 8 ounces plain yogurt
- 4 garlic cloves, chopped
- 1⁄4 cup of fresh mint
- 1 tablespoon lemon juice
- 2 Thai chiles, chopped
Directions See How It's Made
- Add the yogurt, garlic, mint, chilies and lemon juice to a blender and blend until the mint is coarsly chopped.
- Add about 4 oz of the mixture to the lamb and spread it to coat the meat. Marinate overnight. Meanwhile save the remaining mixture.
- Grill the lamb for about 4 minutes each side. Serve with the remaining yogurt mixture drizzled on top.