1. Stir together yogurt, mint, garlic, and cayenne to taste. Set aside. 2. Pat lamb chops dry. Seas with herbes de provence and salt and pepper to taste. 3. Heat oil in 12-in skillet (pref. cast iron) over medium-high heat until hot but not smoking. Add the chops and saute 3 mins per side for medium rare. 4. Serve topped with yogurt sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
