Lamb chops with artichoke yoghurt dip

Mix the oil with 1 tablespoon of lemon juice, the cumin and half of the garlic. Place the lamb chops in a low bowl and brush them around with the cumin marinade. Cover the dish and let the meat marinate in the fridge for at least 1 hour. Let the meat reach room temperature in time. Puree the artichoke hearts with the yogurt, the rest of the garlic and the lemon juice with a hand blender or in a food processor. Season the dip with salt and pepper.

Place the lamb chops on a greased griddle over hot flames and grill them in brown for about 4 minutes per side and almost cooked. Serve sprinkled with fresh mint and add the artichoke yoghurt dip separately.