Greek Lamb With Yogurt Mint Sauce

Total Time: 2 hrs 20 mins Preparation Time: 2 hrs Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 garlic cloves
• 3 tablespoons fresh rosemary leaves, chopped
• 1 1/2 teaspoons dried oregano
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup lemon juice
• 1/2 cup olive oil
• 1/2 cup dry red wine
• 2 lbs racks of lamb, frenched and cut into 8 chops each
• 6 scallions, chopped ( and green parts)
• 1/2 cup fresh mint leaves, chopped
• 2 tablespoons fresh dill, minced
• 1/2 teaspoon crushed red pepper flakes
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 7 ounces yogurt, greek-style
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Recipe

• 1 place the garlic, rosemary, oregano, 1½ teaspoons salt, and ¾ teaspoon pepper in the bowl of a food processor fitted with the steel blade and pulse until the herbs are finely minced. add the lemon juice, olive oil, and red wine and combine. place the chops in a glass or ceramic dish just large enough to hold them in a single layer. pour the marinade over the chops, turning to coat both sides. cover with plastic wrap and refrigerate for at least 2 hours but preferably overnight.
• 2 when ready to cook, prepare a grill with one layer of hot coals or turn a gas grill to medium-high heat. remove the lamb from the marinade, sprinkle generously with salt and pepper, and grill for 4 to 5 minutes on each side. remove to a platter, cover tightly with aluminum foil, and set aside to rest for 10 minutes. serve hot with the cold yogurt mint sauce.
• 3 for the yogurt mint sauce:
• 4 place the scallions, mint, dill, red pepper flakes, olive oil, and lemon juice in the bowl of a food processor fitted with the steel blade and purée until it’s a coarse paste. add the yogurt, salt, and pepper and pulse until combined. transfer to a bowl, cover, and refrigerate for a few hours to allow the flavors to develop.