Low-fat plain yogurt can be used instead.
Recipe information
Yield
serves 4
Ingredients
1 cup whole-milk plain yogurt
1 tablespoon fresh lemon juice
1/8 teaspoon paprika
1/8 teaspoon ground cumin
8 rib lamb chops
1 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
Mint sprigs for garnish (optional)
Preparation
Step 1
Make the yogurt sauce: Combine the yogurt, lemon juice, paprika, and cumin in a small bowl, and set aside in the refrigerator.
Step 2
Make the chops: Heat the grill to medium. Sprinkle the chops with salt and pepper, and grill until cooked through, 5 to 6 minutes per side. Serve with the yogurt sauce and mint sprigs, if desired.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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