This minty herb sauce complements lamb perfectly, but it's just as delicious with chicken, pork and raw vegetables. Serve with pita bread, lettuce and chopped tomatoes.
- Portion size 4 servings
- Credits : Canadian Living Magazine: November 2005
Ingredients
Method
Yogurt Sauce: Line sieve with cheesecloth and set over bowl; pour in yogurt. Let stand in refrigerator for 20 minutes. Discard liquid.
In separate bowl, stir together drained yogurt, garlic, mint, salt and pepper. (Make-ahead: Cover and refrigerate for up to 24 hours.)
In shallow dish, combine lemon rind, parsley, oil, garlic, salt and pepper. Add lamb chops, turning to coat; marinate for 20 minutes. (Make-ahead: Cover and refrigerate, turning occasionally, for up to 6 hours.)
Discarding marinade, place chops on greased broiler pan or grill; broil, turning once, until medium-rare or desired doneness, about 8 minutes. Serve with yogurt sauce.
Nutritional facts <b>Per serving:</b> about
- Sodium 684 mg
- Protein 26 g
- Calories 259.0
- Total fat 15 g
- Cholesterol 96 mg
- Saturated fat 5 g
- Total carbohydrate 4 g
%RDI
- Iron 16.0
- Folate 5.0
- Calcium 10.0
- Vitamin A 2.0
- Vitamin C 12.0
