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Lamb Chops with Yogurt-Mint Sauce

1/2 cup fresh mint leaves, finely chopped
1/2 cup plain yogurt
1 garlic clove, minced
1 teaspoon fresh lemon juice
6 (1-inch thick) rib lamb chops
1 tablespoon olive oilStir together mint, yogurt, garlic and lemon juice. Add salt and pepper to taste.Pat half of lamb chops dry and season with salt and pepper.Heat oil in a 10-inch heavy skillet (preferably cast-iron) over moderately high heat until hot but not smoking, then saut? chops, turning once, 6 minutes for medium-rare. Transfer chops to a plate and keep warm, covered with foil. Dry, season, and saut? remaining chops in same manner.Serve topped with yogurt-mint sauce.

 

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