Grilled Lamb Chop with Herby Yoghurt Sauce

In a saucepan, add Olive Oil (1/4 cup), Shallots (2), and Garlic (3 cloves) and cook over medium heat, until fragrant and lightly brown. Turn off the heat, and add Italian Seasoning (1/2 tsp), Dried Mint (1/2 tsp), and Crushed Red Pepper Flakes (1/2 tsp). Stir to combine and let it cool.

In a mixing bowl, add Greek Yogurt (1 cup), Fresh Parsley (1/3 cup), Fresh Dill (2 Tbsp), Fresh Mint Leaves (1/3 cup), Ground Cumin (1/2 tsp), Honey (1 tsp), Lemon (1), and 1 Tbsp of Lemon Juice. Mix to well combined, season with Salt (1/2 tsp) and Ground Black Pepper (1/2 tsp).

Season the Lamb Chops (8) generously with Salt (1/2 Tbsp) and Ground Black Pepper (1/2 Tbsp). Drizzle half of the chili oil over the lamb. Massage and rub on both sides, set at room temperature.

Heat up the grill pan over high heat. Once hot, place on the lamb chop, and cook over medium-high heat, for 2-4 minutes on each side to desired doneness or the internal temperature reaches 135 degrees F (58 degrees C).

Remove from the heat, and let the lamb rest for 5 minutes before serving.

Drizzle with chili oil over the top, garnish with some mints. Serve with herby yogurt sauce and Pita Bread (4) on the side.