Shoutout: My gal pal Elizabeth Pawlicki is the BEST at making lamb chops. Everything I know about lamb chops I learned from her.
This dinner is obviously Greek-leaning. I think the trick to achieving good Greek flavors is to use the freshest herbs you can get. Oh, and using real Greek yogurt.
Here are some shots of my mother's beautiful but wild gardens, from whence I snagged most of the fresh herbs you'll see in this post.
Yogurt is not really allowed on Paleo, but Geoff let me make an exception and we used the yogurt sauce here as a dipping sauce for the lamb.
Freshly ground cracked black pepper
Get a hot sear going on all sides of the chops. If you have quality chops, it's okay to eat when the insides are hot pink. If you don't have quality chops, wait until you can get your hands on some. Come on, this ain't no dog and pony show!
Greek Yogurt Dipping Sauce:
1 small container greek yogurt
2 T freshly squeezed lemon juice
(This one isn't rocket science... mix the ingredients together.)
Fresh spearmint, finely chopped
Fresh basil (we used the green and purple varieties you can see above)
1 T freshly squeezed lemon juice
1 tsp Olive oil
Optional: Top with feta cheese.
Verdict: We both LOVED this one! We'll be making it again.