This week was long but short, eventful but inadequate as are all holiday weeks. I spent long afternoons lying in the sun like a lizard—I hope my skin doesn’t look like that of a lizard in 20 years—read, cooked, organized my life a bit, and ended my wonderful week with an amazing Easter dinner at John’s mom’s. What a great way to conclude my week!
Any lamb lovers out there?
I know that lamb can be an acquired taste for some. For me, the journey of falling in love with lamb was an early and swift one. It was love at a young age, effortless love, instant love, a bolt of thunder as the French would say: un coup de foudre. It was an enduring love, though, that still turns me giddy with excitement every time. I love lamb. I always have.
I shall rather say that I love lamb that’s well prepared—lamb that’s full of flavor but not greasy. In this Dry Rub Lamb Chops with Mint Yogurt Sauce recipe, the lamb chops are baked which melts away most of the fat rendering surprisingly lean and crisp-tender lamb chops. The mint yogurt sauce is fresh and light and adds a hint of sweetness that suits lamb really well.
Dry Rub Lamb Chops with Mint Yogurt Sauce Recipe
For the lamb chops
- 1/4 teaspoon salt
- 1 teaspoon ground pepper
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1 tablespoon vegetable oil
- 16 lamb chops
For the sauce
- 4 ounces plain yogurt
- 8 mint leaves
- 1 garlic clove
- 1/2 teaspoon olive oil
- Salt and freshly ground pepper
- 1 teaspoon lemon juice
In a shallow plate, combine the salt, pepper, chili powder, cumin, and cinnamon. Mix until blended. Dredge both sides of the lamb chops in the spice mixture.
Preheat oven to 350 degrees Fahrenheit. Brush a large pan with vegetable oil and arrange the lamb chops in it, side by side. Bake until medium well, 5 to 7 minutes per side.
Meanwhile, put the yogurt, mint, garlic, olive oil, salt, pepper, and lemon juice in a food processor and blend until smooth and creamy.
Serve the lamb chops immediately, accompanied by the mint yogurt sauce.