Greek Lamb with Yogurt Mint Sauce

Recipe courtesy of Ina Garten 2010, Barefoot Contessa How Easy Is That?, All Rights Reserved SHOW: Barefoot Contessa EPISODE: Herb Story Total Time: 2 hr 49 min Prep: 30 min Inactive: 2 hr 10 min Cook: 9 min Yield: 4 to 6 servings Level: Easy

Ingredients

4 large garlic cloves 3 tablespoons chopped fresh rosemary leaves 1 1/2 teaspoons dried oregano Kosher salt and freshly ground black pepper 1/2 cup freshly squeezed lemon juice (4 lemons) 1/2 cup good olive oil 1/2 cup dry red wine 2 racks of lamb, frenched and cut into 8 chops each Yogurt Mint Sauce, recipe follows Yogurt Mint Sauce: 6 scallions, white and green parts, chopped 1/2 cup chopped fresh mint leaves 2 tablespoons minced fresh dill Pinch crushed red pepper flakes 1 tablespoon good olive oil 1 tablespoon freshly squeezed lemon juice 7 ounces Greek-style yogurt (recommended: Fage Total) 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper

Directions

Place the garlic, rosemary, oregano, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and pulse until the herbs are finely minced. Add the lemon juice, olive oil, and red wine and combine. Place the chops in a glass or ceramic dish just large enough to hold them in a single layer. Pour the marinade over the chops, turning to coat both sides. Cover with plastic wrap and refrigerate for at least 2 hours but preferably overnight. When ready to cook, prepare a grill with one layer of hot coals or turn a gas grill to medium-high heat. Remove the lamb from the marinade, sprinkle generously with salt and pepper, and grill for 4 to 5 minutes on each side. Remove to a platter, cover tightly with aluminum foil, and set aside to rest for 10 minutes. Serve hot with the cold Yogurt Mint Sauce. Yogurt Mint Sauce: Place the scallions, mint, dill, red pepper flakes, olive oil, and lemon juice in the bowl of a food processor fitted with the steel blade and puree until it's a coarse paste. Add the yogurt, salt, and pepper and pulse until combined. Transfer to a bowl, cover, and refrigerate for a few hours to allow the flavors to develop. source : http://www.foodnetwork.com/