Home American Lamb Chops with Mint Yogurt Sauce

Lamb Chops with Mint Yogurt Sauce


One of my favorite meats is lamb.   The grass-fed lamb from New Zealand has a sweet, wild taste that sets it apart from it’s grain-fed cousins.  The difference in taste and texture could be compared to the difference between, say, wild catfish and farm raised; I don’t really care for cereals and don’t want my fish or lamb to taste of them.

This yogurt mint sauce was the creation of Chef Thomas John at Mantra, Boston.  I found the recipe while lurking around at Salt and Pepper  http://giniann.wordpress.com/2006/05/26/lamb-chops-with-mint-yogurt-sauce-recipe/  Thank you Giniann.   I did reduce quantities to make just enough sauce to serve 4 people.

Lamb Chops with Mint Yogurt Sauce

8 lamb chops

1 tbsp butter

1/2 cup fresh mint

1/2 cup fresh cilantro

1 clove garlic

1 slice mango

1 tbsp lime juice

1/2 cup of plain yogurt

1 slice mango


Make the mint yogurt sauce by blending the mint, cilantro, garlic, mango, lime juice, yogurt, mango and salt until smooth.

Saute the lamb chops in the butter until cooked to taste.  Serve with the mint yogurt sauce.

Wine suggestion:   Bourgogne Epineuil

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