
Time to prepare: 20 mins to prep
Time to cook: 35 mins to cook
Time to cook: 35 mins to cook
Amount to eat (1 serving)
Sugars
Sugar: 0g
Sucrose: 0g
Glucose: 0g
Fructose: 0g
Lactose: 0.7g
Maltose: 0.7g
Galactose: 0.2g
Starch: 0g
Fats
Saturated: 8g
Monounsaturated:10.9g
Polyunsaturated: 2.3g
Trans: 0g
Fatty Acids
Total Omega 3: 0g
Total Omega 6: 0g
ALA: 0g
DHA: 0g
EPA: 0g
DPA: 0g
Nutritional Info
Fiber: 0.8g 4%
Net Carbs: 1
Sodium: 177.1mg 8%
Potassium: 697.5
Cholesterol: 151.1
Nutritional Values (g)
Calories: 436 Fat: 25g
Protein: 49g Carbs: 2g
Protein: 49g Carbs: 2g
Recipe Instructions
Ingredients
Spearmint (Fresh)
1/2 cup / 45.6 grams
1/2 cup / 45.6 grams
Garlic (Raw)
1 cloves, minced / 3 grams
1 cloves, minced / 3 grams
Lamb rib (Domestic, separable lean only, trimmed to 1/4″ fat, choice, raw)
2 lb / 907 grams
2 lb / 907 grams
Olive oil (Salad or cooking)
1 tbsp / 13.5 grams
1 tbsp / 13.5 grams
Nonfat greek yogurt (Nonfat, plain)
4 oz / 113 grams
4 oz / 113 grams
Lemon juice (Raw)
1 tsp / 5.1 grams
1 tsp / 5.1 grams
Instructions
Step 1
Finely chop mint and stir together with yogurt, garlic, and lemon juice. Salt and pepper to taste.
Step 2
Divide lamb into six 1-inch cuts. Pat half of lamb chops dry and season with salt and pepper. Heat oil in a 10-inch heavy skillet (preferably cast-iron) over moderately high heat until hot but not smoking, then saut chops, turning once, 6 minutes for medium-rare. Transfer chops to a plate and keep warm, covered with foil. Dry, season, and saut remaining chops in same manner.
Step 3
Serve topped with yogurt-mint sauce.