Noisettes of Lamb with Yogurt

• 1 large onion
• 2 cloves garlic
• 2 tablespoon olive oil
• water
• 16 noisettes of lamb (boned and trimmed rib or loin chops cut 1- to 1 1/2 inches thick)
• 4 tablespoons olive oil
• 1/2 cup lamb or veal stock
• 1 cup chopped chives
• 4 medium cucumbers, peeled and cut into very fine matchsticks
• 3/4 cup plain, unflavored yogurt
• 12 fresh mint leaves, chopped or 1 tablespoon dried
• Salt and freshly ground black pepper to taste

1. Puree onion and garlic in food processor or blender.
2. Strain and discard solids.
3. Mix liquid with olive oil and enough water to make 1 cup marinade.

onion, garlic, olive oil, water, lamb, olive oil, lamb, chives, cucumbers, unflavored yogurt, mint, salt

Taken from cooking.nytimes.com/recipes/2270 (may not work)