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Lamb Saddle Chops with Mint-Yogurt Sauce


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  • 3/4 C 2% Plain Greek Yogurt
  • 1/4 C EVOO
  • 2 TBSP Cider Vinegar
  • 2 TSP Dijon Mustard
  • 2 TSP Sugar
  • 1/4 C Finely Chopped Mint
  • 4 Lamb Saddle Chops (15-20 oz ea)



Step 1

1. Whisk Yogurt, EVOO, Cider Vinegar, Mustard, Sugar and MInt. Season w/ kosher salt and pepper. Refrigerate until ready to serve.

2. Pre-hear grill with medium and low-heat sides. Season lamb w/ salt and pepper. Grill over medium heat, covered, turning frequently. About 7 min total. Move to low heat until internal temperature 135 degrees, 10-15 min.

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