Lamb with Lentil Salad

Ingredients

• 1/2 cup 2% plain Greek yogurt
• Grated zest and juice of 1 lemon
• 1 1/4 teaspoons dried mint
• Kosher salt and freshly ground pepper
• 1/4 cup extra-virgin olive oil
• 1 small shallot, thinly sliced
• 1 15-ounce can lentils, drained and rinsed
• 1 cup cherry tomatoes, halved
• 3 Persian cucumbers, thinly sliced
• 1/2 cup packed fresh parsley and/or mint, torn
• 1 1/2 cups pita chips, broken into small pieces
• 4 1/2-inch-thick lamb shoulder chops (6 to 7 ounces each)

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