Lamb chops with yoghurt and mint sauce

Name: Lamb chops with yoghurt and mint sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 250 g Cucumber; 4 Garlic cloves; 200 g Sheep's cheese; 1 Pot Mint; 500 g Whole milk yoghurt; 1-2 TEASPOONS Lemon juice; 1 TABLESPOON Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground black pepper; 2 untreated lemons; 8 Lamb chops (approx. 70 g each); 2 TABLESPOONS Oil; 7-10 Tbsp black olives and pepperoni

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

250 g Cucumber
4 Garlic cloves
200 g Sheep's cheese
1 Pot Mint
500 g Whole milk yoghurt
1-2 TEASPOONS Lemon juice
1 TABLESPOON Olive oil
7-10 Tbsp Salt
7-10 Tbsp freshly ground black pepper
2 untreated lemons
8 Lamb chops (approx. 70 g each)
2 TABLESPOONS Oil
7-10 Tbsp black olives and pepperoni

Directions

1
Wash the cucumber thoroughly and grate coarsely. Peel garlic, chop half finely and slice the remaining garlic. Crumble cheese. Wash mint, dab dry, pluck some leaves from the stalks and put aside for garnishing. Cut remaining leaves into strips.
2
Mix yoghurt, cucumber, chopped garlic, lemon juice and olive oil. Season to taste with salt and pepper and fold in feta cheese and mint strips. Wash and slice the lemons. Wash the meat and dab dry with kitchen paper. Heat the oil in a pan and fry the meat for about 2 minutes on each side. After half of the frying time add garlic slices. Season meat with salt and pepper. Remove from the pan. Briefly toss lemon slices in the frying fat. Arrange two lamb chops, lemon slices and some sauce on each plate.
3
After half of the frying time add garlic slices. Season meat with salt and pepper. Remove from the pan. Briefly toss lemon slices in the frying fat. Arrange two lamb chops, lemon slices and some sauce on each plate. Serve garnished as desired with mint leaves, olives and pepperoni. Flatbread tastes good with it