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Greek Lamb Chops with Mint Yogurt Sauce Recipe

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3.8 from 54 reviews

This Greek Lamb Chops recipe features tender, marinated lamb rib chops grilled to perfection and served with a refreshing mint yogurt sauce. The marinade blends aromatic herbs like rosemary, thyme, oregano, garlic, and lemon for a vibrant Mediterranean flavor. The mint yogurt sauce adds a cool, tangy contrast that elevates the dish, making it perfect for a flavorful and elegant meal.

  • Total Time: 2 hours 30 minutes
  • Yield: 8 servings

Ingredients

For the Lamb Chops Marinade

  • 8 lamb rib chops (1 rack of lamb sliced into 8 chops)
  • 1/3 cup olive oil
  • 4 garlic cloves, minced
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme, chopped
  • 1 tsp dried oregano
  • 1 lemon, zest and juice
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper

For the Mint Yogurt Sauce

  • 1 cup plain Greek yogurt
  • 1/2 cup fresh mint leaves, chopped
  • 2 garlic cloves, minced
  • 1 lemon, juiced
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1 pinch ground cayenne pepper (optional)

Instructions

  1. Prepare the Lamb Chops: Pat the lamb chops dry with paper towels. Remove the membrane and slice off the fat cap. Then slice between each bone to create 8 individual chops.
  2. Make the Marinade: In a medium bowl, combine olive oil, minced garlic, Dijon mustard, chopped rosemary, chopped thyme, dried oregano, lemon zest and juice, kosher salt, and black pepper. Stir well to incorporate all ingredients.
  3. Marinate the Lamb: Place the lamb chops into a large ziplock bag and pour the marinade over them. Massage the bag gently to coat all chops evenly. Reserve 1/4 cup of the marinade for serving later. Seal the bag and refrigerate for at least 2 hours or up to overnight to allow flavors to meld.
  4. Prepare the Mint Yogurt Sauce: While the lamb marinates, in a medium bowl, mix together Greek yogurt, chopped mint leaves, minced garlic, lemon juice, kosher salt, black pepper, and cayenne pepper if using. Cover and refrigerate until ready to serve.
  5. Bring Lamb to Room Temperature: Remove the marinated lamb chops from the fridge about 30 minutes before cooking to let them come to room temperature for even grilling.
  6. Grill the Lamb Chops: Preheat your grill or a cast iron skillet over medium-high heat. Grill the lamb chops for 4-5 minutes on each side or until they reach your desired doneness.
  7. Rest and Serve: Transfer the cooked lamb chops to a platter and let them rest for a few minutes. Pour the reserved marinade over the lamb chops for extra flavor. Serve hot alongside the chilled mint yogurt sauce.

Notes

  • Allowing the lamb to marinate overnight will deepen the flavor.
  • If you don’t have a grill, a cast iron skillet works perfectly for searing the chops.
  • Adjust cooking time based on the thickness of the lamb chops and your preferred doneness.
  • The reserved marinade poured over cooked chops adds a nice finishing touch but do not pour reserved marinade over raw meat before cooking to avoid cross-contamination.
  • You can add fresh lemon wedges on the side for serving for a zesty boost.
  • For a spicier sauce, increase the cayenne pepper by a pinch or two.
  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Greek, Mediterranean
  • Diet: Halal

Find it online: https://omgmakethis.com/greek-lamb-chops-with-mint-yogurt-sauce-recipe/