Lamb Chops with Yogurt Sauce

• 4 lamb rib or shoulder chops (about 8 ounces each)
• Coarse salt and fresh ground pepper
• 2 tablespoons olive oil
• 1/2 cup plain low-fat yogurt
• 1 tablespoon minced shallot
• 2 teaspoons chopped fresh cilantro
• 2 teaspoons fresh lemon juice
• Coarse salt and fresh ground pepper
• 1/2 pound orzo
• 1 pound sugar snap peas, trimmed and halved crosswise
• 2 small yellow squash, halved lengthwise and cut crosswise into 1/2-inch pieces
• 3 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 2 tablespoons finely grated
• Parmesan cheese
• (serves 4)

1. Season both sides of the lamb chops generously with salt and pepper.
2. Heat the oil in a large skillet over medium-high heat.
3. Cook the lamb (in two batches, if necessary) until an instant-read thermometer inserted into the thickest part registers 140F for medium-rare, 4 to 6 minutes per side.
4. Let rest, covered, for 10 minutes.
5. Meanwhile, make the sauce: In a medium bowl, whisk together the yogurt, shallot, cilantro, and lemon juice; season with salt and pepper.
6. Serve with the lamb.
7. In a large pot of boiling salted water, cook the orzo for 5 minutes.
8. Add the peas and squash.
9. Cook until the orzo is al dente and the vegetables are crisp-tender, about 3 minutes.
10. Drain well; return to the pot.
11. Add the lemon juice, olive oil, and cheese.
12. Season generously with salt and pepper.
13. Toss to combine.

lamb, salt, olive oil, yogurt, shallot, fresh cilantro, lemon juice, salt, orzo, sugar, yellow squash, lemon juice, olive oil, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/lamb-chops-with-yogurt-sauce-383296 (may not work)