2 lamb chops
1 pound zucchini, cut into 1-inch chunks
1 handful mint, roughly chopped
Red wine vinegar
1 garlic clove, ground to a paste
½ lemon, juiced
½ cup plain yogurt
Salt and pepper both sides of each lamb chop and set aside. Add about ½ cup olive oil to a cast iron pan and heat over high. When the oil is hot (almost to the point of smoking), add the zucchini (carefully) in one layer and cook on high heat until browned flipping so both sides are crispy.
When the zucchini is deeply golden-brown and tender, use a slotted spoon to remove them from the pan and place on a plate to cool for a bit.
In another bowl, combine the yogurt, garlic, lemon and a tablespoon of the mint. Add salt and pepper to taste. Set aside.
Pour off some of the oil from the pan you used for the zucchini, leaving a thin layer on the bottom. Turn the burner to high. When the oil is hot, add the chops and cook for about 4 to 5 minutes on each side. Check for doneness—you want it still a bit pink in the middle.
To finish the zucchini, add a few splashes of red wine vinegar (1 to 2 tablespoons), the rest of the mint, and a few pinches of flaky salt to taste. Arrange the chops and the zucchini on a platter and serve with the yogurt sauce.