Grilled Baby Lamb Chops with Orange-Mint Yogurt Sauce - lamb chops

Method

• Heat grill to high.
• Brush chops with oil on both sides and season with salt and pepper.
• Grill the chops for 2 to 3 minutes on each side or until cooked to a medium-rare doneness.
• Brush the orange halves with oil and season with salt and pepper.
• Grill oranges, cut side down, until golden brown.
• Remove oranges from the grill and cut each half into quarters.
• Place bowl of yogurt sauce in the center of a platter and arrange chops around it with the orange quarters.
• Garnish with chopped mint.
• 8 ounces yogurt
• 1/4 cup freshly squeezed orange juice
• 2 teaspoons finely grated orange zest
• 4 cloves garlic, finely chopped
• 2 tablespoons finely chopped fresh mint leaves
• Salt and freshly ground pepper
• Place the yogurt in a medium strainer lined with cheesecloth and place over a bowl.
• Refrigerate for at least 8 hours or overnight.
• Alternatively, buy thick Greek yogurt, which does not need to be drained.
• Scrape the drained yogurt into a clean bowl and discard the liquid that has drained.
• Stir in the remaining ingredients and refrigerate for 30 minutes before serving.