LAMB CHOPS WITH YOGURT SAUCE

Lamb Chops with Yogurt Sauce image

Yield serves 4

Number Of Ingredients 17

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4 lamb rib or shoulder chops (about 8 ounces each)
Coarse salt and fresh ground pepper
2 tablespoons olive oil
1/2 cup plain low-fat yogurt
1 tablespoon minced shallot
2 teaspoons chopped fresh cilantro
2 teaspoons fresh lemon juice
Orzo and Snap Pea Salad
Coarse salt and fresh ground pepper
1/2 pound orzo
1 pound sugar snap peas, trimmed and halved crosswise
2 small yellow squash, halved lengthwise and cut crosswise into 1/2-inch pieces
3 tablespoons fresh lemon juice
2 tablespoons olive oil
2 tablespoons finely grated
Parmesan cheese
(serves 4)

Steps:

Season both sides of the lamb chops generously with salt and pepper. Heat the oil in a large skillet over medium-high heat. Cook the lamb (in two batches, if necessary) until an instant-read thermometer inserted into the thickest part registers 140°F for medium-rare, 4 to 6 minutes per side. Let rest, covered, for 10 minutes.
Meanwhile, make the sauce: In a medium bowl, whisk together the yogurt, shallot, cilantro, and lemon juice; season with salt and pepper. Serve with the lamb.
Orzo and Snap Pea Salad
In a large pot of boiling salted water, cook the orzo for 5 minutes. Add the peas and squash. Cook until the orzo is al dente and the vegetables are crisp-tender, about 3 minutes. Drain well; return to the pot.
Add the lemon juice, olive oil, and cheese. Season generously with salt and pepper. Toss to combine.