INGREDIENTS :
- 2 tablespoons fresh lemon juice
- 2 teaspoons chopped fresh oregano
- 2 garlic cloves, minced
- 8 (4-ounce) lamb loin chops, trimmed
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons canola oil
- 1/2 cup plain fat-free yogurt
- 1 tablespoon chopped fresh mint
- 1/2 teaspoon fresh lemon juice
- 1/8 teaspoon kosher salt
- 1 garlic clove, minced
PROCEDURE :
- 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.
- Combine yogurt and remaining ingredients in a small bowl. Serve sauce with lamb
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