Lamb Chops with Greek Yogurt & Mint Sauce

From WeightWatchers New Complete Cookbook
"Lamb Chops with Yogurt-Mint Sauce" page 202

This was my first attempt at both lamb chops and broiling. The lamb turned out a little less crispy on the outside and a little more done on the inside than I would like, but still delicious! Clean up was also super easy; I'll definitely be broiling lamb chops again.

Lamb chop with Greek yogurt & mint sauce

The sauce was also really easy, though I had to use the food processor which can be kinda hard to clean. It doesn't help that I'm super scared of accidentally loping off one of my fingers since the blades for the food processor are so sharp. Crisp and light, the sauce paired really nicely with the lamb.

I used plain Greek yogurt instead of plain regular yogurt. I wasn't able to find a small container of plain, non-fat yogurt and since I almost never eat yogurt I didn't want to buy one of the large tubs. I was very pleased with how it turned out.

Chimichurri Sauce

Chimichurri Sauce
From The Joy of Cooking pg. 566.

I used parsley as a substitute for cilantro (as suggested in the recipe) and did not include the optional oregano. I also used saracha sauce instead of red chili flakes.

This was really very easy to make. The hardest part was chopping up all of the parsley and the onions; my arm got tired! I picked a chimichurri sauce since that is what the Peerless Restaurant (in Ashland, OR) uses on their surf 'n' turf meal that I love oh so very much! The sauce that I came up with was good -- very good! -- but didn't taste much like the Peerless's. My sauce was not nearly as earthy and not quite as dark of a green. Also, my sauce was chunkier; maybe if I used a food processor it would be more similar?

Great on top of steak (though my steak cooking is questionable at best... something to work on). I also mixed it into an egg scramble the next morning and it was definitely different, but still pretty tasty. Also very good mixed in with white rice.

Things learned:
- Red wine vinegar does not taste or smell anything like red wine.

Next time I make this:
- Maybe try to blend or food process the sauce to make it less chunky? Though I really did like the texture.