Yogurt-Marinated Lamb Chops with Mint Yogurt Sauce
Marinated in a zesty yogurt marinade, these seared lamb chops are melt-in-your-mouth tender with fragrant Middle Eastern flavours. Serve as a main or appetizer.
Main
Serves 4 People
30 mins prep time, 10 mins cooking time
Ingredients
1/3 cup (75 mL) Rolling Meadow 2% Plain Yogurt
2 tbsp (30 mL) finely chopped fresh thyme
4 tsp (20 mL) freshly squeezed lemon juice
2 cloves garlic, minced
1 tbsp (15 mL) za’atar seasoning
1 tsp (5 mL) ground cumin
1 tsp (5 mL) salt
1/2 tsp (2 mL) ground coriander
1/2 tsp (2 mL) smoked paprika
1/2 tsp (2 mL) freshly ground black pepper
12 bone-in loin lamb chops, each about ½-inch (1 cm) thick
2 tbsp (30 mL) Rolling Meadow Unsalted Butter
2 tbsp (30 mL) avocado oil
Mint-Yogurt Sauce:
1 cup (250 mL) Rolling Meadow 2% Greek Yogurt
2 tbsp (30 mL) finely chopped fresh mint
2 tbsp (30 mL) finely chopped fresh parsley
1 tbsp (15 mL) za’atar seasoning
1 clove garlic, minced
1 tsp (5 mL) salt
1 tsp (5 mL) black pepper
Instructions
1. Yogurt-Marinated Lamb Chops: In small bowl, stir together yogurt, thyme, lemon juice, garlic, za’atar, cumin, salt, coriander, paprika and pepper.
2. Pat lamb chops dry with paper towel. Toss lamb chops with yogurt marinade until well coated. Cover and refrigerate for at least 6 to 8 hours.
3. Remove lamb chops from marinade (discard marinade).
4. In large skillet set over medium-high heat, stir together butter and oil until melted. In batches, cook lamb chops, turning once halfway through the cook time, for 8 to 10 minutes or until well browned and medium-rare, and instant-read thermometer registers 145°F (63°C) when inserted into thickest part of chop without touching bone. (Alternatively, cook to preferred doneness.) Let rest for 5 minutes before serving.
5. Mint Yogurt Sauce: Meanwhile, in serving bowl, stir together yogurt, mint, parsley, za’atar, garlic, salt and pepper.
6. Serve lamb chops with yogurt sauce.
Tip: Alternatively, grill lamb chops over medium-high heat.
