Ina Garten describes this dish as "delicious and summery." Which is true.
She also recommends it as a great dish for entertaining because you marinate the lamb and make the sauce the night before. This is also true.
While her recipe calls for cooking on the grill, I have included oven-based roasting directions here. This is because I am a very poor griller. The worst. Invariably, when I have to run in and out of the house to monitor what is cooking on the stove as well as what is on the grill both end up burned. I wish this was not so. But there it is.
Lamb Chops with Yogurt Mint Sauce
Adapted from Barefoot Contessa How Easy is That?
4 large garlic cloves
3 Tblsp chopped fresh rosemary
1 1/2 tsp dried oregano
1 1/2 tsp kosher salt
3/4 tsp black pepper
1/2 cup lemon juice
1/2 cup olive oil
1/2 cup dry red wine
3 frenched racks of lamb, about 8 chops each (find them in the meat section at Trader Joe's)
In the small bowl of a food processor, combine the garlic, rosemary, oregano, salt and pepper. Pulse until the herbs are finely minced. Add the lemon juice, olive oil and red wine. Place the racks of lamb in a glass or ceramic dish and pour the marinade over them, turning to coat both sides. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
To roast: Preheat oven to 425 degrees, rack in the center position. Using tongs, remove the racks of lamb from the marinade and place on a rimmed baking sheet. Insert a probe thermometer between two chops in the middle of one of the racks, being careful not to hit the bone. Roast for 15-18 minutes or until the probe registers 138 degrees. Remove the lamb from the oven and cover with foil. Let rest for 5 minutes before cutting the racks into individual chops. Serve hot.
Yogurt Mint Sauce
makes 1 cup
6 green onions, chopped
1/2 cup chopped fresh mint leaves
2 Tblsp minced fresh dill
pinch of crushed red pepper flakes
1 Tblsp good olive oil
1 Tblsp lemon juice
8 oz greek yogurt, such as Fage 2% (check for gluten ingredients)
1 tsp salt
1/2 tsp black pepper
In the small bowl of a food processor, puree the onions, mint, dill, red pepper flakes, olive oil and lemon juice until a coarse paste forms. Add the yogurt, salt and pepper and pulse until well combined. Store in the refrigerator for a few hours to allow the flavors to meld.