Lamb Chops with Spiced Yogurt Marinade

These lamb chops are marinated in a creamy blend of yogurt, fresh lemon juice, and warm spices, then pan-seared until perfectly tender and flavorful. The yogurt gently tenderizes the meat while the spices create a rich, aromatic crust, making this dish both impressive and surprisingly easy to prepare.

Why You’ll Love This Recipe

This recipe delivers restaurant-quality lamb chops with minimal effort. The yogurt marinade ensures exceptionally tender meat, even with a relatively short marinating time. The spice blend is warm and balanced, with an optional kick of heat if you enjoy bold flavors. It is versatile enough for a weeknight dinner yet elegant enough to serve to guests, and it pairs beautifully with rice, potatoes, or a fresh salad.

Ingredients

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

Lamb Chops
2 pounds lamb chops
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon minced garlic or garlic powder
½ lemon, juiced
2 tablespoons olive oil
1 cup fresh cilantro, finely chopped (for garnish)

Spiced Yogurt Marinade
1½ cups plain non-fat Greek yogurt
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon garam masala
1 teaspoon curry powder
1 teaspoon minced garlic or garlic powder
½ teaspoon ground cinnamon
1 teaspoon paprika
½ tablespoon finely chopped habanero (optional, for heat)
½ lemon, juiced

Directions

In a medium bowl, combine the Greek yogurt, lemon juice, cumin, turmeric, garam masala, curry powder, garlic, cinnamon, paprika, and habanero if using. Mix well until smooth and evenly blended. Set aside.

If using a rack of lamb, slice it into individual chops by cutting cleanly between the bones. Place the lamb chops on a plate or cutting board and squeeze the juice of half a lemon over both sides.

Season the lamb chops evenly with salt, black pepper, and garlic on both sides.

Place the lamb chops in a shallow dish or resealable storage bag. Spoon the spiced yogurt marinade generously over the lamb, making sure each chop is well coated. Cover or seal and refrigerate for at least 30 minutes. For best tenderness and flavor, marinate for about 3 hours. You may marinate overnight if needed.

Remove the lamb chops from the refrigerator about 30 minutes before cooking. Using a table knife or paper towel, gently wipe off most of the excess marinade to prevent burning during cooking.

Heat the olive oil in a large sauté pan over medium-high heat. Once hot, add the lamb chops in a single layer without overcrowding the pan.

Cook for about 2 to 3 minutes per side for medium doneness, adjusting the time based on thickness and desired doneness. Use a meat thermometer if needed:
Rare: 115–120°F
Medium rare: 125°F
Medium: 130°F
Medium well: 145°F
Well done: 150°F

Remove the lamb chops from the pan and let them rest for a few minutes. Garnish with finely chopped cilantro before serving.

Servings and timing

Servings: 4

Prep time: 10 minutes
Marinating time: 3 hours
Cook time: 12 minutes
Total time: approximately 3 hours and 22 minutes

Variations

For a milder flavor, omit the habanero entirely and increase the paprika slightly for warmth without heat.
Swap cilantro with parsley, chives, or green onions if you prefer a different herb.
Add a teaspoon of ground coriander to the marinade for extra citrusy depth.
Grill the lamb chops instead of pan-searing for a smoky outdoor version.
Serve with a spoonful of yogurt sauce made from plain yogurt, lemon juice, and grated cucumber for a refreshing contrast.

Storage/Reheating

Store leftover lamb chops in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently in a covered skillet over low heat with a splash of water or olive oil to prevent drying out.
You can also reheat in a 300°F oven until just warmed through. Avoid microwaving if possible, as it can toughen the lamb.

FAQs

Can I marinate the lamb chops overnight?

Yes, marinating overnight is safe and will result in very tender lamb, though 3 hours is usually sufficient.

What type of yogurt works best for this recipe?

Plain non-fat Greek yogurt works best because it is thick and clings well to the lamb.

Can I use boneless lamb instead of chops?

Yes, boneless lamb cuts can be used, but cooking times may vary depending on thickness.

How do I prevent the yogurt from burning in the pan?

Wipe off most of the excess marinade before cooking and use medium-high heat with enough oil.

Can I make this recipe without spicy ingredients?

Absolutely. Simply omit the habanero for a mild and flavorful dish.

What sides pair well with these lamb chops?

Rice, risotto, roasted potatoes, or a fresh salad all pair beautifully.

Is this recipe suitable for grilling?

Yes, the lamb chops can be grilled over medium-high heat after removing excess marinade.

How do I know when the lamb is done?

Using a meat thermometer is the most accurate way to check doneness.

Can I freeze the marinated lamb?

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

What oil is best for cooking lamb chops?

Olive oil works well, but you can also use avocado oil for a higher smoke point.

Conclusion

Lamb Chops with Spiced Yogurt Marinade is a flavorful, tender, and satisfying dish that highlights how simple ingredients can transform lamb into something truly special. Whether you prepare it for a casual dinner or a special occasion, this recipe offers bold taste, dependable results, and plenty of room for customization.

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