Lamb Saddle Chops with Mint-Yogurt Sauce
- 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)
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.