Noisettes of Lamb with Yogurt

16 noisettes of lamb (boned and trimmed rib or loin chops cut 1- to 1 1/2 inches thick)
4 tablespoons olive oil
½ cup lamb or veal stock
1 cup chopped chives
4 medium cucumbers, peeled and cut into very fine matchsticks
¾ cup plain, unflavored yogurt
12 fresh mint leaves, chopped or 1 tablespoon dried
Salt and freshly ground black pepper to taste

Nutritional Information
- Nutritional analysis per serving (8 servings)
  1598 calories; 166 grams fat; 81 grams saturated fat; 70 grams monounsaturated fat; 7 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 16 grams protein; 177 milligrams cholesterol; 524 milligrams sodium

8 servings

Puree onion and garlic in food processor or blender. Strain and discard solids. Mix liquid with olive oil and enough water to make 1 cup marinade.

Place noisettes in marinade 24 to 48 hours, turning occasionally.
Heat oil over medium heat until slightly glazed. Saute noisettes until rare, 2 to 3 minutes. Remove from pan and keep warm.
Pour off excess oil. Add stock to pan to deglaze. Stir in 1/2 cup chives to make sauce.
Place cucumbers in boiling water and cook one to two minutes, until they are al dente. Drain and keep warm.
Heat yogurt slowly; do not allow to simmer or it will curdle.
On individual plates make a circle of about 1 1/2 tablespoons yogurt. Sprinkle with mint. Place two noisettes in center. Pour sauce (about 1 tablespoon) in a circle on top of noisettes. Make border with cucumbers. Sprinkle remainder of chives over lamb. Season with salt and pepper.