Oxmoor House MARCH 2006
Trim fat from lamb chops; place chops in a small heavy-duty zip-top plastic bag. Combine wine and next 3 ingredients; pour over chops. Seal bag, and shake until chops are well coated. Marinate in refrigerator 8 hours, turning bag occasionally.
Remove chops from bag, discarding marinade. Place chops on grill rack coated with cooking spray; grill, covered, 10 minutes on each side or to desired degree of doneness. Transfer to serving plates, and keep warm.
Combine yogurt and remaining 4 ingredients, stirring well. Spoon yogurt mixture over chops.
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