Greek Lamb Chops with Mint Yogurt Sauce
Marinated in lemon, olive oil, garlic, mustard and fragrant herbs with a creamy and cool mint yogurt sauce for dipping. This incredibly flavorful and addictive recipe can be enjoyed as a main course or served as an appetizer.
Servings: 8 chops
Ingredients
Lamb chops:
- 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 & juice
- 1 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
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
- Pat the lamb chops until they’re dry. Remove the membrane and slice the fat cap off. Slice between each bone to create 8 single chops.
- Mix all of the marinade ingredients together in a medium bowl. Remove and reserve ¼ cup marinade (this will be poured over cooked chops before serving).
- Place lamb chops into a large ziplock bag and pour the marinade in. Massage bag to ensure marinade is coating all of the lamb chops. Place in the fridge for at least 2 hours or up to overnight.
- While the chops marinate, prepare the mint yogurt sauce.
- To a medium bowl, add all ingredients for mint yogurt sauce and mix well. Cover and place in fridge until ready to use.
- Remove lamb chops from fridge and allow to come to room temp (about 30 minutes).
- Heat grill or cast iron skillet to medium-high. Grill the lamb chops for about 4-5 minutes per side.
- Transfer onto a platter and let them sit for a few minutes before serving. Pour reserved marinade over the chops and serve with mint yogurt sauce.
Notes
- You can substitute fresh herbs for 1 tsp dried if necessary.
- Store cooked lamb chops in an airtight container in the fridge for 3-4 days.
- Store mint yogurt sauce in an airtight container in the fridge for up to 1 week.
- For medium rare, lamb chops internal temp: 135F.
- For medium, lamb chops internal temp: 145F.
- For well done, lamb chops internal temp: 160F.