Herbed Lamb

• 8 lamb rib chops (about 1-inch thick), well-trimmed
• 1/4 chopped fresh parsley
• 3 chopped fresh mint
• 2 chopped fresh oregano, divided
• 2 finely chopped shallot
• 1 clove garlic, minced
• 2 finely chopped shallot
• 1/2 crushed red pepper flakes
• 1 olive oil
• 1 1/2 red wine vinegar
• 3/4 plain yogurt

1. Trim excess fat from chops. Blend parsley, mint, 1 tablespoon of the oregano, shallot, garlic, red pepper flakes, olive oil and salt to taste in small bowl or in food processor. Rub mixture evenly over chops. Cover chops and refrigerate up to 6 hours, if desired.
2. Combine yogurt, remaining 1 tablespoon oregano, and salt to taste in small bowl. Cover and refrigerate until serving.
3. Preheat grill to medium-high direct heat (350u0b0F to 400u0b0F). Remove chops from marinade; discard marinade. Place chops on grill; grill, covered, 5 to 7 minutes on each side or to desired doneness. Serve with yogurt sauce.
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chops, fresh parsley, fresh mint, fresh oregano, shallot, clove garlic, shallot, red pepper, olive oil, red wine vinegar, yogurt

Taken from www.epicurious.com/recipes/member/views/herbed-lamb-50051315 (may not work)