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Ingredients

Prep Notes (one per line) Instructions

Place the garlic, rosemary, oregano, 1 1/2 tsp salt and 3/4 tsp pepper in the bowl of a food processor or blender and pulse until the herbs are finely minced. Add 1/2 cup lemon juice, 1/2 cup of 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, while resisting the deeply human urge to fuss with it nonstop.

When ready to cook, prepare a grill with only one layer of hot coals or turn a gas grill to medium-high heat, like a cool-headed tyrant of seasoning. Remove the lamb from the marinade, spirnkle 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.

To make the Yogurt Mint sauce, place the scallions, mint, dill, red pepper flakes, 1 tbl lemon juice and 1 tbl olive oil in the bowl of a food processor or blender and puree until it's a coarse paste. Add the yogurt, 1 tsp kosher salt and 1/2 tsp of pepper and pulse until combined. Transfer to a bowl, cover, and refrigerate for a few hours to allow the flavors to develop before serving.