Direction

1. Arrange the lamb chops in a large glass baking dish and season all over with the salt, sugar, mint and oregano. Cover and refrigerate for at least 4 hours but preferably overnight.
2. In a small bowl, mix the olive oil, lemon juice, lemon zest, shallot and garlic. Pour the mixture over the lamb chops and turn to coat. Let stand for 10 minutes.
3. In a medium bowl, mix the yogurt with the lemon juice, lemon zest, mint, dill, shallot and garlic and season with salt and pepper.
4. Preheat a grill pan. Grill the lamb chops over moderate heat, turning once, until pink in the center, about 7 minutes total. Transfer to plates. Spoon the yogurt alongside the chops and serve.