Seeing as how we have a freezer full of lamb, I do try to find various recipes so it doesn’t just sit there. This one sounded like a good one and we have plenty of packages of chops. You can read the recipe here.
Overall, the flavor on these was really good and it paired nicely with the yogurt. However, the process was a little disappointing. First off, what you see in the picture is half the chops made (which is okay) but what you see doesn’t represent a lot of edible meat. There is a lot of fat and bone in these rib chops. That was unfortunate. There was enough for the four of us to eat but it was a little crazy for how much work these were (time more than anything) for what little meat there was.
Cooking them proved a little challenging as well. I realize that properly cooked lamb is not well done but rather more medium rare. But, after cooking these for four minutes per side, they were way under done. At least in my mind. It resulted in my cutting apart all the chops and putting edible parts back into the pan to cook a little more without over doing it. The only change, if you want to call it that, was that I put these in the marinade Friday around 5 pm and cooked them for lunch on Saturday. A bit longer than the recipe suggests but that it how it worked out.
In the end, as I stated, it was still good. Nice flavor. I would recommend this but I think it would be best with a larger piece of meat such as a leg steak. That way you will still get the flavor and a bit more meat.