• 30 minutes before cook time, remove the lamb chops from the fridge. Drizzle with olive oil and evenly distribute salt over all sides of the lamb. Use salt according to taste.
• Place 1 tablespoon olive oil, half of the shallot and 2 garlic cloves into a cast iron skillet. Warm the pan over high heat. Once the pan is hot, add 1 tablespoon unsalted butter to the pan. Let it quickly melt.
• Quickly place half of the lamb chops into the skillet. Cook 3-4 minutes per side, for rare (for medium cook longer), for a total of 6-8 minutes.
• Remove the lamb and place onto a platter. Cover.
• Wipe out the cast iron using tongs and a paper towel. Discard the shallot and garlic.
• Repeat steps 2-4 with the last batch of lamb chops.
• Serve with feta yogurt sauce.

for the feta yogurt sauce

• Place a strainer on top of a bowl. Add a layer of cheese cloth to the strainer. Place the yogurt into the cheesecloth lined strainer. Cover and place into the fridge for 2-3 hours to let the yogurt strain.
• Place the remaining ingredients into a food processor. Blitz until pureed and well combined.
• After the yogurt has been strained remove from the fridge. Place the strained yogurt into a medium sized bowl. Combine the feta-herb mixture with the yogurt. Mix well. Serve chilled.