Greek Lamb With Yogurt Mint Sauce

Adapted from Barefoot Contessa How Easy Is That?Preparation time includes marinating time.

• Ready In: 2 hrs 20 mins
• Serves: 4-6

Ingredients

• 4  garlic cloves
• 3  tablespoons fresh rosemary leaves, chopped
• 1 1⁄2 teaspoons dried oregano
• 1  teaspoon kosher salt
• 1⁄4 teaspoon black pepper
• 1⁄2 cup lemon juice
• 1⁄2 cup olive oil
• 1⁄2 cup dry red wine
• 2  lbs racks of lamb, frenched and cut into 8 chops each
• 6  scallions, chopped (white and green parts)
• 1⁄2 cup fresh mint leaves, chopped
• 2  tablespoons fresh dill, minced
• 1⁄2 teaspoon crushed red pepper flakes
• 1  tablespoon olive oil
• 1  tablespoon lemon juice
• 7  ounces yogurt, Greek-style
• 1  teaspoon kosher salt
• 1⁄2 teaspoon black pepper

Directions

1. Place the garlic, rosemary, oregano, 1½ teaspoons salt, and ¾ teaspoon pepper in the bowl of a food processor fitted with the steel blade and pulse until the herbs are finely minced. Add the lemon juice, olive oil, and red wine and combine. Place the chops in a glass or ceramic dish just large enough to hold them in a single layer. Pour the marinade over the chops, turning to coat both sides. Cover with plastic wrap and refrigerate for at least 2 hours but preferably overnight.
2. When ready to cook, prepare a grill with one layer of hot coals or turn a gas grill to medium-high heat. Remove the lamb from the marinade, sprinkle generously with salt and pepper, and grill for 4 to 5 minutes on each side. Remove to a platter, cover tightly with aluminum foil, and set aside to rest for 10 minutes. Serve hot with the cold Yogurt Mint Sauce.
3. For the Yogurt Mint Sauce:
4. Place the scallions, mint, dill, red pepper flakes, olive oil, and lemon juice in the bowl of a food processor fitted with the steel blade and purée until it’s a coarse paste. Add the yogurt, salt, and pepper and pulse until combined. Transfer to a bowl, cover, and refrigerate for a few hours to allow the flavors to develop.