Kathy Whyte/ WNBF News

Yogurt-Marinated Lamb Chops (prep. time after marinating: 10 minutes. Serves 4)

¾ lb. lamb shoulder blade chops

1/3 C. plain Greek-style yogurt

1 Tb. diced fresh mint

2 Tb. olive oil

salt/ pepper

 Spinach With Feta

2 C. baby spinach leaves

1 Tb. vegetable oil

salt/ pepper

¼ C. feta cheese crumbles

Whisk together in a large bowl yogurt, olive oil, salt, pepper and mint.  Coat the lamb chops with the yogurt marinade. Marinate about an hour and a half (could do more) in the refrigerator.

Heat a grill pan or fry pan to hot. Add a splash of olive oil.  Scrape excess yogurt off the chops and place them in the hot pan.  Depending on the thickness of the lamb chops, cook each side for about 5 minutes to medium rare but outside well browned.

While the lamb is browning, heat vegetable oil in another pan and stir in the spinach, salt and pepper.  Once the spinach is wilted, toss in the feta crumbles and plate.  Serve the lamb chops on top of the bed of spinach.

Optional: squeeze a little lemon juice over the top for a brighter flavor and garnish with sprigs of fresh mint.

Thanks to Down to Earth Whole Foods in Endicott for sponsoring Foodie Fridays.