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Lamb Chops With Yogurt |
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Serves: 6 Print this Recipe6 to 8 shoulder lamb chops trimmed of fat 2 cloves garlic crushed 1 1/2 teaspoons oregano dried, crushed 1 teaspoon thyme dried, crushed Salt and freshly ground pepper to taste Juice of 2 fresh lemons Dash of brandy (optional) * Part two. 1 cup plain yogurt Dash of brandy (optional) Salt and freshly ground pepper to taste Heat oven to 350° F. Rub chops thoroughly with garlic and a mixture of oregano and thyme. Season with salt and pepper; sprinkle with lemon juice. Place chops on a rack in a pan containing 1/2 -inch of water underneath to catch drippings. Sprinkle chops with optionalbrandy. Roast for 20 to 25 minutes. The meat should be pink. Prepare the following sauce. Sauce: *In a small saucepan, heat yogurt over low heat. Reduce meat juices in drip pan to 2 tablespoons; stir into heated yogurt with a whisk. Add optional brandy and adjust seasoning. Serve over chops. Note: May be garnished with chopped chives or sliced green onions and served over rice pilaf. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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