Grilled Lamb with Cucumber Salad

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Serves: 4

Serve with Joseph Phelps Vineyards Sauvignon Blanc

For the Lamb:
8	Lamb chops, 2 oz. ea.
¼ cup	Joseph Phelps Extra Virgin Olive Oil
2 Tbsp.	Fresh mint, chopped
¼ cup	Fresh cilantro leaves, chopped
2 ea.	Green onions, chopped
2 Tbsp.	Red wine vinegar
1 ea.	Garlic clove, minced
1 tsp.	Kosher salt
½ tsp.	Fresh ground black pepper

Combine all the ingredients other than the lamb chops in a blender. Process until smooth. Place the lamb chops in a plastic self-sealing bag. Add the marinade and toss well to coat; let sit at least 1 hour. Preheat the grill to medium. Cook each lamb chop 2 to 3 minutes per side.

For the Cucumber Salad:
1 cup	Grated carrot
¼ cup	Plain yogurt
1 cup	Diced cucumber, seeded
2 Tbsp.	Sour cream
½ cup	Grated red radish
1 Tbsp.	Lime juice
¼ cup	Minced red onion
¼ cup	Chopped fresh cilantro
½ tsp.	Kosher salt
Pinch	Freshly ground black pepper

Combine the carrot, cucumber, radish, onion and cilantro in a medium bowl. Add the yogurt, sour cream, lime juice, salt and pepper; mix well. Divide among 4 plates and arrange the lamb chops next to the salad.