8 bone-in lamb chops
2 tsp plus ¼ tsp salt
2 tsp black pepper
¾ cup plain yogurt
2 Tbsp fresh mint, finely chopped
½ tsp fresh lemon juice
Preheat grill. Season lamb chops with 2 teaspoons salt and pepper. Grill about 6 minutes on each side until internal temperature reaches 150°F. Remove from grill. Allow to rest about 5 minutes. Meanwhile, combine yogurt, mint, lemon juice, and ¼ teaspoon salt in medium bowl. Mix well. Top chops with sauce. Serves 4.
Wine Recommendation—Tassel Ridge Iowa In the Dark
Iowa In the Dark is a light, dry, red wine with strawberry notes and toasty oak on the nose followed by hints of caramel on the finish. This wine is a blend of Marquette, St. Croix, and Frontenac grapes grown in our Mahaska County vineyards.
Category : KIOA Recipe of the Week Posted on March 14, 2016