- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Plain yogurt is an excellent base for a marinade. It slowly tenderizes meat, rendering it juicy but never mealy or tough, and leaves a pleasantly tangy flavor behind. This simple sauce, a blend of yogurt, shallots, salt, and lemon, is a perfect match for lamb's richness. This recipe cleverly sets aside a portion of the seasoned yogurt to puree with tender green herbs and lemon juice for a quick finishing sauce after the lamb is done. Serve the lamb with a quick salad of couscous and cucumbers for a meal.
Ingredient:
- 1 ½ cups plain whole-milk yogurt
- 1 tablespoon minced shallot (from 1 shallot)
- 2 teaspoons kosher salt, plus more to taste
- 1 teaspoon grated lemon zest
- 1 tablespoon lemon juice
- 24 baby rib lamb chops (about 3 ounces each)
- Black pepper, to taste
- 1 cup packed mixed fresh tender herbs (such as parsley, dill, and mint leaves), plus more for serving
- Cooked couscous and sliced cucumbers, for serving
