Greek Lamb Chops and Mint Yogurt Sauce

From Cooking Light May 2011

• Ready In: 19 mins
• Serves: 4
• Yields: 2 chops

Ingredients

• 2  tablespoons fresh lemon juice
• 2  tablespoons  chopped fresh oregano
• 2  garlic cloves, minced
• 8 (4 ounce)  lamb loin chops, trimmed
• 1⁄4 teaspoon kosher salt
• 1⁄4 teaspoon fresh ground black pepper
• 2  teaspoons canola oil
• 1⁄2 cup plain fat-free yogurt
• 1  tablespoon  chopped of fresh mint
• 1⁄2 teaspoon fresh lemon juice
• 1⁄8 teaspoon kosher salt
• 1  garlic clove, minced

Directions

1. 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 desired degree of doneness. Let stand for 5 minutes.
2. Combine yogurt and remaining ingredients in a small bowl. Serve sauce with lamb.