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Season both sides of lamb chops generously with salt and pepper.
Heat oil in a large skillet over medium-high heat.
Cook lamb (in two batches, if necessary) until an instant-read thermometer inserted into thickest part registers 140 degrees for medium-rare, 4 to 6 minutes per side.
Let rest, covered, 10 minutes.
Meanwhile, make sauce: In a medium bowl, whisk together yogurt, shallot, cilantro, and lemon juice; season with salt and pepper.
Serve with lamb.