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Lamb Chops with Yogurt Sauce


Serve with Orzo & sweet Pea Salad

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Rate this recipe 4.6/5 (5 Votes)


  • 4 lamb rib or shoulder chops (about 8 ounces each)
  • Coarse salt and ground pepper
  • 2 tablespoons olive oil
  • 1/2 cup plain low-fat yogurt
  • 1 tablespoon minced shallot
  • 2 teaspoons chopped fresh cilantro
  • 2 teaspoons fresh lemon juice


Servings 4
Adapted from


Step 1

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.

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