One of my favorite meats is lamb. The grass-fed lamb from New Zealand has a sweet, wild taste that sets it apart from it’s grain-fed cousins. The difference in taste and texture could be compared to the difference between, say, wild catfish and farm raised; I don’t really care for cereals and don’t want my fish or lamb to taste of them.
This yogurt mint sauce was the creation of Chef Thomas John at Mantra, Boston. I found the recipe while lurking around at Salt and Pepper http://giniann.wordpress.com/2006/05/26/lamb-chops-with-mint-yogurt-sauce-recipe/ Thank you Giniann. I did reduce quantities to make just enough sauce to serve 4 people.
Lamb Chops with Mint Yogurt Sauce
8 lamb chops
1 tbsp butter
1/2 cup fresh mint
1/2 cup fresh cilantro
1 clove garlic
1 slice mango
1 tbsp lime juice
1/2 cup of plain yogurt
1 slice mango
Salt
Make the mint yogurt sauce by blending the mint, cilantro, garlic, mango, lime juice, yogurt, mango and salt until smooth.
Saute the lamb chops in the butter until cooked to taste. Serve with the mint yogurt sauce.
Wine suggestion: Bourgogne Epineuil
Cooking in Sens 
Wonderful, I love the hint of sweetness from the mango. Great sauce.
This was a great sauce and we have to thank Chef Thomas John. We get the glory!
What a great looking dish you pulled off!! I love the combination of ingredients and the presentation is just beautiful!!
Thank you very much Giselle.
yum yum! i would never say NO to lamb chops!
Thanks for the comment Anh. Your website is beautiful and the food awe inspiring!
I have been looking for a good mint sauce for many years, this one is fabulous. Thanks to Chef John for making it and cookinginsens for passing it on!!
two slices of mango in the sauce or is that a typo?
1 slice
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This sauce is pure perfection ! In my family they don’t eat lamb chops yet due to this sauce they devored the Easter meal. Great one ! The best I have had across the world
Thank you Anida. I’m happy that you had a good Easter meal.