Cut 1 garlic clove in half. Rub cut sides of garlic evenly over lamb chops. Combine 2 teaspoons oil, coriander seeds, and thyme in a small bowl. Rub spice mixture evenly over lamb chops. Let stand 8 minutes.
Mince remaining garlic clove. Sprinkle minced garlic with 1/8 teaspoon salt; mash with the side of a knife to form a paste. Combine garlic paste, remaining 2 teaspoons oil, juice, mint, honey, red pepper, and yogurt in a small bowl.
Heat a grill pan over medium-high heat. Remove lamb chops from marinade; discard marinade. Sprinkle lamb chops with remaining 3/8 teaspoon salt and black pepper. Coat pan with cooking spray. Add lamb chops to pan; grill 3 minutes on each side or until desired degree of doneness. Serve with yogurt mixture.
My husband and I are lamb fans and eat lamb chops regularly so when a new recipe comes up, we are game to give it a try. The chops were easy and made up very similar to what we normally do, but it was the yogurt sauce that gave it a nice change of pace. It is actually the same yogurt sauce you get with a gyro, but to have it with these lamb chops it was a different (and healthier) way to get that gyro flavor. My only minor complaint is it makes up twice as much yogurt sauce than we found we needed.
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