Lamb Chops With Yogurt Dip And Raw Carrot Salad

1. Preheat the oven to 375°F. Prepare a large baking sheet with cooking spray and set aside.
2. Brush the oil onto all sides of the lamb chops. Sprinkle each generously with salt and pepper.
3. Place the lamb chops onto the baking sheet. Bake for 6 minutes. Then flip and bake for 6 additional minutes for medium rare. When done, the internal temperature should be 145°F and the edges will be lightly browned. Serve warm alongside carrot salad and yogurt sauce.
4. To prepare the carrot salad: Toss all the ingredients in a medium bowl until carrot strips are well coated.
5. To prepare yogurt sauce: Prepare the cucumber by draining excess moisture using a cheesecloth or clean kitchen towel. Place in a medium bowl. Add the remaining ingredients and mix until well combined.

CUCUMBER TIPS

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Most cucumbers are shipped with a thin wax coating to protect them in transit. Give them a good scrub under warm running water before using.

If the seeds are large or watery, scoop them out to use for spa water.

To keep cucumbers crisp and prevent watery sauces, lightly salt sliced or shredded cucumbers in a colander, let them sit briefly, then pat dry before using.