Happy Birthday Super G!

29 years ago today I came downstairs in my pajamas for breakfast only to find my Uncle Tom sitting there in the family room. Mom and Dad were no where to be found. That's because Mom went into labor in the early morning and lo and behold produced my sister Super G. And thus began a great big sister, little sister relationship. Super G is brilliant, like seriously a genius and as a kid I may have convinced her all sorts of horrible things just to mess with her. But now I cherish our relationship. We talk almost every day and we laugh, we cry, we fume, and we bake together. I'm really happy that she came into my life.

And she came over for dinner yesterday. See Her and her husband, the Tummy, had to return her stepson, Medium Dude, to his mother in Michigan. So they stopped here and spent the night. Which provided an excellent opportunity for us to celebrate her birthday.

Special occasions call for lamb chops. Medium Dude, who I've heard is a selective eater, even tried one and liked it. This is my favorite lamb chop recipe. It's from the Weight Watchers New Complete Cookbook. This cookbook has a surprising number of tasty recipes that just happen to be a little healthier than might otherwise be if they were to be found in some of those other cookbooks. And these Lamb Chops with Yogurt-Mint Sauce are not only healthy, but they're quick too. And I used a cucumber from my garden too.

I did alter this a teensy bit from the original recipe so I am not going to include the points value. Mostly the thing I changed is that the original recipe calls for 4 (5oz) bone in lamb chops, but I prefer the smaller ones. I think they're more tender.

Lamb Chops with Yogurt-Mint Sauce

from Weight Watchers New Complete Cookbook

8 (3oz) bone in loin lamb chops, about 1 inch thick

3/4 cup plain fat free yogurt

1/2 cucumber, seeded and chopped roughly

1/4 cup fresh mint leaves

3 scallions sliced

1 garlic clove, chopped

1/4 tsp crushed red pepper

1/2 tsp salt

freshly ground pepper to taste

Remove the lamb chops from the refrigerator about 1 hour before cooking. Preheat the broiler.

In a blender or food processor, combine the yogurt, cucumber, mint, scallions, and garlic and puree. Season with the crushed red pepper and 1/4 tsp of salt. Let stand at room temperature for at least 10 minutes to allow the flavors to blend.

Meanwhile, season the lamb with the remaining 1/4 tsp salt and the black pepper. Place on the broiler rack and broil 3-4 inches from the heat until done to taste, about 5 minutes per side for medium rare. Serve topped with the cucumber mint sauce.