Lamb Chops with Yogurt Sauce

Season both sides of lamb chops generously with salt and pepper. Heat oil in a large skillet over medium-high heat. Cook lamb (in two batches, if necessary) until an instant-read thermometer inserted into thickest part registers 140 degrees for medium-rare, 4 to 6 minutes per side. Let rest, covered, 10 minutes.
Meanwhile, make sauce: In a medium bowl, whisk together yogurt, shallot, cilantro, and lemon juice; season with salt and pepper. Serve with lamb.

Ingredient :

4 lamb rib or shoulder chops (about 8 ounces each)

Coarse salt and ground pepper

2 tablespoons olive oil

½ cup plain low-fat yogurt

1 tablespoon minced shallot

2 teaspoons chopped fresh cilantro

2 teaspoons fresh lemon juice