Recipes Ingredients Meat & Poultry Lamb Recipes Lamb Chops with Yogurt Sauce 3.3 (26) Add your rating & review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Prep Time: 20 mins Total Time: 20 mins Servings: 4 This tangy yogurt sauce can also double as a dressing for Greek, tuna, or potato salads, or as a dip for toasted pita chips. Cook Mode (Keep screen awake) Ingredients 4 lamb rib or shoulder chops (about 8 ounces each) Coarse salt and ground pepper 2 tablespoons olive oil ½ cup plain low-fat yogurt 1 tablespoon minced shallot 2 teaspoons chopped fresh cilantro 2 teaspoons fresh lemon juice Directions Season both sides of lamb chops generously with salt and pepper. Heat oil in a large skillet over medium-high heat. Cook lamb (in two batches, if necessary) until an instant-read thermometer inserted into thickest part registers 140 degrees for medium-rare, 4 to 6 minutes per side. Let rest, covered, 10 minutes. Meanwhile, make sauce: In a medium bowl, whisk together yogurt, shallot, cilantro, and lemon juice; season with salt and pepper. Serve with lamb. Originally appeared: Everyday Food, June 2004 Rate PRINT