1/2 cup fresh mint leaves, finely chopped
1/2 cup plain yogurt
1 garlic clove, minced
1 teaspoon fresh lemon juice
6 (1-inch thick) rib lamb chops
1 tablespoon olive oil

Stir together mint, yogurt, garlic and lemon juice. Add salt and pepper to taste.

Pat half of lamb chops dry and season with salt and pepper.

Heat oil in a 10-inch heavy skillet (preferably cast-iron) over moderately high heat until hot but not smoking, then saut?chops, turning once, 6 minutes for medium-rare. Transfer chops to a plate and keep warm, covered with foil. Dry, season, and saut?remaining chops in same manner.

Serve topped with yogurt-mint sauce.