This yogurt-marinated lamb is inspired by classic Lebanese flavors, combining tangy yogurt, warm spices, bright lemon, and olive oil to create tender, juicy lamb with deep savory character. Whether grilled outdoors or cooked indoors on a cast iron pan, this dish feels special enough for gatherings yet simple enough for a memorable weeknight meal.

Why You’ll Love This Recipe

This recipe transforms lamb into something exceptionally tender and flavorful without complicated steps. The yogurt gently tenderizes the meat while carrying spices like cumin and coriander deep into every bite. Lemon adds brightness, olive oil adds richness, and the result is a perfectly balanced dish that pairs beautifully with many Middle Eastern sides. It works with different cuts of lamb, can be prepped ahead, and delivers restaurant-quality results at home.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Lamb chops or lamb steaks – 900 g (about 2 lb)
Plain whole-milk yogurt – 1 cup (240 g)
Extra virgin olive oil – 3 tablespoons, divided
Fresh lemon juice – 2 tablespoons
Lemon zest – 1 teaspoon
Ground cumin – 1½ teaspoons
Ground coriander – 1½ teaspoons
Ground sumac – 1 teaspoon
Garlic, finely minced – 3 cloves
Salt – 1½ teaspoons
Black pepper – ¾ teaspoon

Directions

Pat the lamb dry with paper towels. Brush both sides of the lamb with 1 tablespoon of olive oil and season evenly with salt and black pepper.

In a non-reactive bowl, combine the yogurt, remaining olive oil, lemon juice, lemon zest, cumin, coriander, sumac, and minced garlic. Whisk until smooth and well blended.

Add the lamb to the yogurt mixture, coating each piece thoroughly. Cover and refrigerate for at least 1 hour and up to overnight for deeper flavor.

When ready to cook, remove the lamb from the refrigerator about 15 minutes before cooking.

For outdoor grilling, preheat the grill to medium-high heat. Grill the lamb for about 4 minutes per side, or until the desired doneness is reached.

For indoor cooking, heat a cast iron grill pan over medium-high heat. Sear the lamb for 2 minutes per side, then transfer the pan to a preheated broiler and broil for 4 to 8 minutes, depending on thickness and preferred doneness.

Remove the lamb from heat and let it rest for 2 minutes before serving. Serve warm with your favorite Middle Eastern-inspired sides.

Servings and timing

Servings: 4
Preparation time: 15 minutes
Marinating time: 1 hour to overnight
Cooking time: 8 to 12 minutes
Total time (excluding overnight marination): about 30 minutes

Variations

You can substitute lamb chops with lamb leg steaks, lamb shoulder steaks, or lamb loin. Add a tablespoon of finely chopped fresh mint to the marinade for a fresher herbal note. For extra tang, replace half of the yogurt with thick strained yogurt. If you enjoy heat, add ½ teaspoon of mild chili flakes to the marinade.

Storage/Reheating

Store leftover cooked lamb in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered pan over low heat or in the oven at 160°C (325°F) until warmed through. Avoid high heat when reheating to prevent the lamb from drying out.

FAQs

Can I marinate the lamb too long?

Yes, marinating longer than overnight may cause the yogurt to break down the meat too much, resulting in a mushy texture.

What cut of lamb works best for this recipe?

Lamb chops are ideal, but lamb leg or loin steaks also work very well.

Can I use low-fat yogurt?

Whole-milk yogurt is recommended for the best flavor and texture, but low-fat yogurt can be used if necessary.

Is this recipe suitable for indoor cooking only?

Yes, the lamb can be cooked entirely indoors using a cast iron pan and broiler.

How do I know when the lamb is done?

Use a thermometer if possible: medium-rare is about 57°C (135°F), medium is about 63°C (145°F).

Can I prepare the marinade in advance?

Yes, the marinade can be prepared up to 24 hours in advance and stored in the refrigerator.

Does yogurt make the lamb sour?

No, when balanced with spices and lemon, yogurt adds tang without overpowering the flavor.

Can I freeze the marinated lamb?

Yes, freeze the lamb in the marinade for up to 2 months. Thaw overnight in the refrigerator before cooking.

What sides pair well with this lamb?

It pairs well with lentils, roasted potatoes, rice, or fresh salads inspired by Middle Eastern flavors.

Can this recipe be made dairy-free?

The yogurt is essential for this version, but a dairy-free yogurt alternative can be used with slightly different results.

Conclusion

This yogurt-marinated lamb with lemon, cumin, and coriander brings the heart of Lebanese-inspired cooking into your kitchen. With minimal effort and thoughtful seasoning, you get tender, flavorful lamb that feels both comforting and elegant. It’s a versatile recipe you’ll return to for both special occasions and everyday meals.

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