Ingredients

• 1 cup Greek yogurt
• 2 teaspoons finely grated orange zest
• 1/4 cup fresh orange juice
• 4 garlic cloves, finely chopped
• 2 tablespoons fresh mint leaves, finely chopped
• salt & freshly ground black pepper
• 12 (4 ounce) baby lamb chops
• olive oil
• salt & freshly ground black pepper
• 1 orange, halved
• chopped fresh mint leaves, garnish

Instructions

1. Stir all the sauce ingredients together and refrigerate for at least 30 minutes before serving (the sauce can be made a few hours in advance, covered, and kept refrigerated).

2. Heat your grill to high.

3. Brush the chops on both sides with olive oil and season with salt and pepper. Grill until lightly charred and crusty, 3 minutes.

4. Turn the chops over, reduce the heat to medium or move to a cooler part of the grill, and grill until just cooked through, 2-3 minutes more.

5. At the same time, grill the orange halves cut side down until heated through and lightly charred, 3 to 5 minutes. Remove and cut each half in half.

6. Serve the chops immediately, garnishing each plate with yogurt sauce, an orange quarter and fresh mint. Squeeze the oranges over the chops before eating.