**INGREDIENTS**
* ½ English cucumber
* 12 lamb loin chops, 1-inch thick
* 3 tsp minced garlic
* 3 tbsp chopped fresh thyme
* 1 lemon, zested and juiced
* 3 tbsp Dijon mustard
* ¼ cup olive oil
* 2 tsp kosher salt
* ½ tsp pepper
* 1 cup plain low-fat yogurt
* 1 tbsp chopped fresh mint
(see INSTRUCTIONS below)
**INSTRUCTIONS**
1. Grate cucumber, salt lightly and let drain in a colander, set aside.
2. Place chops in a large sealable plastic bag.
3. In a bowl, whisk together 2 teaspoons garlic, 2 tablespoons thyme, lemon zest and juice, mustard and oil. Add salt and pepper. Pour into resealable bag with chops. Massage marinade into meat. Refrigerate at least one hour.
4. Preheat grill pan. Sear chops over medium-high heat and cook 5 minutes per side or until medium rare (thermometer reads 135°F). Tent chops with foil on a serving platter for at least 5 minutes before serving.
5. Combine cucumber with yogurt, and remaining garlic and thyme. Season with salt and pepper. Serve with chops garnished with fresh mint.
Serves 6.
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