Ingredients

• 1/2 cup plain yogurt
• 3 TBS olive oil
• 3 cloves garlic, minced
• 1/2 cup finely chopped mint
• salt and fresh ground black pepper
• 4 thick lamb chops
• vegetable oil (for grill)
• mint jelly as a garnish

Instructions

1. 1
   In a large bowl, whisk together the yogurt, olive oil, garlic, mint and a sprinkling of salt and pepper. Submerge the lamb chops in the marinade, cover the bowl with plastic wrap and refrigerate for 2-6 hours.
2. 2
   When you're ready to start cooking, preheat the grill. If using a gas grill, preheat one side to high and one side to low. If using a charcoal grill, start a two-zone fire. Clean the grill with a grill brush. Oil the grill by holding a folded wad of paper towel with tongs, dipping it in vegetable oil, and brushing the oil (sparingly -- it's flammable) onto the grill grate.
3. 3
   Take the chops out of the marinade and season on both sides with salt and pepper. Put the chops on the high-heat side of the grill and leave them alone to brown well on the first side, 3-5 minutes. (Exactly how long will depend on the temperature of your grill.) Turn the chops and brown the other side, another 3-5 minutes or so.
4. 4
   Check the internal temperature of the chops with an instant-read meat thermometer. They're ready to come off the grill when they reach 135F for medium-rare. Cover them loosely with foil and let them rest 5 minutes before serving.
5. 5
   This is my addition to the recipe. Serve with mint jelly.