Serves: 6
Total Calories: 400

6 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.

Nutritional Facts:

Serves: 6
Total Calories: 400
Calories from Fat: 230

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