Grilled Lamb Chops w/ Yogurt Sauce

INGREDIENTS:

• 1 ½ cups plain whole-milk yogurt

• 1 tablespoon minced shallot (from 1 shallot)

• 2 teaspoons kosher salt, plus more to taste

• 1 teaspoon grated lemon zest, plus 1 tablespoon fresh lemon juice (from 1 lemon), divided

• 24 baby rib lamb chops (about 3 ounces each)

• Black pepper, to taste

• 1 cup packed mixed fresh tender herbs (such as parsley, dill, and mint leaves), plus more for serving

• Cooked couscous and sliced cucumbers for serving
  

INSTRUCTIONS:

1. Mix yogurt, shallot, salt, and lemon zest in a medium bowl. Measure 1 cup of the mixture into a large ziplock plastic bag. Cover and refrigerate the remaining 1/2 cup yogurt mixture until ready to use. Add lamb chops to ziplock, bag, seal bag, and tit urn to the oat lamb in the sauce. Let marinate in refrigerator at least 2 hours or up to 24 hours.
   

2. Preheat grill to high (450°F to 500°F). Scrape off excess marinade from the lamb, and discard the remaining marinade in the bag. Sprinkle chops evenly with salt and pepper to taste. Arrange chops on oiled grill grates; grill, covered, turning once or twice until browned and a thermometer inserted in the thickest portion of meat registers 135°F for medium-rare, about 6 minutes, or to desired degree of doneness. Transfer chops to a platter; let rest for 5 minutes.
   

3. Transfer the reserved yogurt mixture to a food processor. Add fresh herbs and lemon juice; pulse until smooth, about 20 pulses. Serve chops alongside sauce, cooked couscous, cucumbers, and additional spices.