1 cup plain Greek-style yogurt
2 tablespoons chopped fresh mint
2 cloves garlic, minced
1 shallot, minced
1 tablespoon lemon juice
Salt and ground black pepper
1 tablespoon ground cumin
12 lamb rib chops
2 tablespoons vegetable oil, divided
In a medium bowl, combine the yogurt, mint, garlic, shallot and lemon juice. Mix well, then taste and season with salt and pepper. Set aside.
In a small bowl, combine 2 teaspoons salt, 1 teaspoon ground black pepper and the cumin. Rub the mixture over both sides of each lamb chop.
In a large skillet over medium-high, heat 1 tablespoon of the oil, cook chops for 3 to 4 minutes per side. depending on the thickness of the chops, let chops rest for 2 min before plating.
Serve the chops with the mint-yogurt sauce on the side of chops.