Aussie Lamb Chop Recipe With Yogurt Sauce

LEMON-GARLIC LAMB CHOPS WITH YOGURT SAUCE

Steps:

• Make sauce:
• Drain yogurt in a sieve lined with a double thickness of cheesecloth at room temperature 20 minutes. Stir together with garlic, mint, and salt and pepper to taste.
• Prepare chops while yogurt drains:
• Stir together lemon juice, garlic, oregano, and 2 tablespoons oil in a shallow baking dish. Add lamb chops, turning to coat, and marinate 20 minutes. Remove lamb from marinade, reserving marinade, and season with salt and pepper. Heat remaining tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chops in 2 batches, without crowding, about 2 minutes on each side for medium-rare. Transfer to plates. Boil reserved marinade in skillet with water 1 minute and pour over chops.
• Serve chops with yogurt sauce.

LAMB CHOPS WITH YOGURT ROSEMARY AND DILL SAUCE

Steps:

• Heat skillet to 350 and coat bottom of pan with vegetable oil.
• Season the lamb chops with salt and pepper. Brown on both sides about 4-5 monutes for medium rare.
• In a bowl, combine the yogurt, rosemary, dill and lemon juice. Serve on top of the lamb.

AUSSIE STYLE GRILLED LAMB CHOPS

Steps:

• Combine olive oil, lime zest, lime juice, garlic, mint, pepper, and salt in a shallow dish large enough to place the lamb chops in one layer. Coat both side of the chops in the marinade and leave for 2 hours at room temperature, or up to 24 hours refrigerated.
• For the sauce, melt butter in a medium skillet over medium heat. Add onions and garlic and sauté for 8 to 10 minutes, or until golden. Season with salt and pepper.
• Stir in wine and bring to a boil. Reduce heat and simmer for at least 1 hour, or until mixture thickens and reduces to approximately 1 cup. The glaze should be the consistency of syrup.
• Grill the chops for 3 to 4 minutes on each side or until desired doneness.
• To serve, allow 2 chops per person, with Shiraz reduction.

LAMB CHOPS WITH YOGURT SAUCE

Steps:

• Season both sides of lamb chops generously with salt and pepper. Heat oil in a large skillet over medium-high heat. Cook lamb (in two batches, if necessary) until an instant-read thermometer inserted into thickest part registers 140 degrees for medium-rare, 4 to 6 minutes per side. Let rest, covered, 10 minutes.
• Meanwhile, make sauce: In a medium bowl, whisk together yogurt, shallot, cilantro, and lemon juice; season with salt and pepper. Serve with lamb.