Grilled Lamb Chops Mint Yogurt Sauce
There is a special kind of alchemy that happens when you combine the rich, savoury flavour of lamb with the cool, refreshing sharpness of mint. It’s a classic pairing for a reason, but today we’re elevating it from a simple jelly to a creamy, tangy, and utterly delightful mint yogurt sauce. This Lamb Chops with Mint Yogurt Sauce recipe is one I turn to time and again when I want something that feels elegant but comes together with minimal fuss. This was inspired by a dish I had at a little restaurant in the Spanish countryside, where they served grilled lamb with a simple, vibrant yogurt dressing that I just had to recreate at home.
What we’re creating here is more than just a meal; it’s a balance of textures and temperatures that makes every bite interesting. Imagine perfectly seared lamb chops, with a deeply browned, garlic-and-herb-infused crust, giving way to tender, juicy pink meat inside. Now, picture dipping a piece of that succulent lamb into a cool, creamy sauce, alive with the bright, clean taste of fresh mint and a subtle zing from lemon juice. The contrast is simply wonderful. It’s the kind of dish that works beautifully for a special weeknight meal when you want to treat yourselves, but it’s also impressive enough to serve when you have friends over for a relaxed weekend dinner.
This recipe doesn’t require complex techniques or hours in the kitchen. It’s about using good quality ingredients and letting them shine. We’ll walk through how to get that perfect sear on the lamb, how to create a balanced and flavourful sauce, and how to bring it all together for a meal that looks and tastes fantastic. Let’s get cooking!
Recipe Overview
This recipe focuses on creating deeply flavourful, pan-seared lamb chops with a crisp crust and a juicy interior. They are paired with a vibrant, no-cook mint yogurt sauce that provides a cool and tangy contrast. During testing, I found that making the sauce about 20 minutes before you start cooking the lamb gives the mint and garlic flavours time to infuse into the yogurt, making it even more delicious.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes (+ 10 minutes resting)
- Servings: 2-4 people
- Difficulty: Easy
Why You’ll Love This Lamb Chops Mint Yogurt Sauce Recipe
- Genuine Flavour: The taste is a wonderful interplay between the rich, slightly gamey lamb, seasoned with earthy garlic and rosemary, and the bright, sharp sauce. The Greek yogurt provides a creamy tang that cuts through the richness of the meat beautifully.
- Ready in Under 30 Minutes: From start to finish, this dish comes together in about 25 minutes, plus a crucial 10-minute resting time for the lamb. It’s an ideal choice for an impressive yet speedy meal.
- Flexible Recipe: You can easily adjust the flavours. Add a pinch of chilli flakes to the marinade for a bit of heat, or stir some finely chopped dill or parsley into the sauce for extra herby notes.
- Great for a Spring Dinner: The fresh, vibrant flavours of this dish make it an excellent choice for a spring or summer meal, whether you’re dining indoors or enjoying a barbecue in the garden.
- Family Tested: This recipe always gets compliments in my house. My husband, who’s usually picky about lamb, asked for seconds the first time I made it!
Ingredients You’ll Need
For this recipe, the quality of the lamb and the freshness of the mint are key. I recommend using thick-cut lamb loin chops as they stay wonderfully juicy. For the sauce, a full-fat Greek yogurt like Fage or a similar quality brand will give you the best creamy texture.
- For the Lamb Chops:
- 8 lamb loin chops (about 2.5cm thick)
- 2 tablespoons olive oil
- 3 cloves garlic, finely minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon unsalted butter
- 1 whole garlic clove, lightly crushed
- For the Mint Yogurt Sauce:
- 200g full-fat Greek yogurt
- 30g fresh mint leaves, finely chopped
- 1 small clove garlic, grated or crushed to a paste
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- ¼ teaspoon sea salt
- A pinch of caster sugar (optional, to balance)
Elena’s Tip: Take the lamb chops out of the fridge about 30 minutes before you plan to cook them. Letting them come to room temperature ensures they cook more evenly and helps you achieve a perfect medium-rare finish.
How to Make Lamb Chops with Mint Yogurt Sauce
The process is straightforward. We’ll first prepare the refreshing sauce to let the flavours meld, then focus on searing the lamb to perfection. Resting the meat is the final, essential step to guarantee it’s tender and juicy.
- Prepare the Mint Yogurt Sauce: In a medium mixing bowl, combine the Greek yogurt, finely chopped mint, grated garlic, lemon juice, and olive oil. Stir everything together until well combined. Season with salt and a tiny pinch of sugar, if using. Taste and adjust the lemon or salt if needed. Set aside in the fridge for at least 20 minutes for the flavours to develop.
- Season the Lamb: Pat the lamb chops completely dry with a paper towel. This is a critical step for getting a good crust. In a small bowl, mix together 2 tablespoons of olive oil, the minced garlic, and chopped rosemary. Rub this mixture all over the lamb chops, ensuring they are evenly coated. Season generously with sea salt and black pepper on both sides.
- Heat the Pan: Place a large, heavy-based frying pan or cast-iron skillet over a medium-high heat. Let it get properly hot – you should feel a good wave of heat when you hold your hand a few inches above the surface.
- Sear the Lamb Chops: Carefully place the lamb chops in the hot, dry pan. You should hear an immediate sizzle. Be sure not to overcrowd the pan; cook in two batches if necessary. Sear the chops for 2-3 minutes on the first side, without moving them, until a deep golden-brown crust forms.
- Flip and Cook: Flip the chops and cook for another 2-3 minutes on the second side for medium-rare. For medium, cook for an additional 1-2 minutes per side. I find that this timing works best for chops that are about 2.5cm thick.
- Baste with Butter: During the last minute of cooking, add the butter and the crushed whole garlic clove to the pan. Once the butter has melted and is foaming, carefully tilt the pan and use a spoon to baste the sizzling, fragrant butter over the chops. This adds a final layer of glorious flavour.
- Render the Fat Cap: Using tongs, hold the lamb chops on their sides to render the fat cap for about 30-60 seconds, until it’s golden and crispy.
- Rest the Lamb: Transfer the cooked lamb chops to a cutting board or warm plate. Loosely cover them with foil and let them rest for 10 minutes. This step is non-negotiable! It allows the juices to redistribute throughout the meat, ensuring every bite is succulent.
- Serve: Arrange the rested lamb chops on a platter and serve immediately with the cool mint yogurt sauce on the side for dipping.
Tips From My Kitchen
- Temperature Control: Ensure your pan is hot before adding the lamb. A medium-high heat is ideal. If the pan is too cool, the lamb will steam and turn grey. If it’s screaming hot, the garlic and herbs in the marinade will burn before the lamb is cooked.
- The Secret Step: Don’t skip the resting period. I learned that this simple pause makes all the difference between a good lamb chop and a great one. For a deeper dive into why this is so important, the experts at Serious Eats explain the science beautifully.
- Make-Ahead: The mint yogurt sauce can be made up to a day in advance and stored in an airtight container in the fridge. The flavour actually improves overnight! Just give it a good stir before serving.
- Storage: Store any leftover lamb and sauce separately in airtight containers in the refrigerator for up to 3 days. The lamb is delicious cold in a salad the next day, or you can gently reheat it in a pan over a low heat.
Equipment You’ll Need
- Large heavy-based frying pan or cast-iron skillet
- Sharp knife and cutting board
- Mixing bowls (one for the sauce, one for the marinade)
- Tongs
- Spoon for basting
Common Mistakes to Avoid
- Overcrowding the pan: Placing too many chops in the pan at once lowers the temperature, causing the meat to steam rather than sear. This prevents a good crust from forming. Cook in batches if your pan isn’t large enough to hold them in a single layer with space around each one.
- Cooking Straight from the Fridge: As mentioned in my tip, cooking cold meat leads to an uneven result—often overcooked on the outside and undercooked in the centre. Let the chops sit at room temperature for 30 minutes before they hit the pan.
- Skipping the Rest Time: Cutting into the lamb immediately after cooking will cause all the delicious juices to run out onto the plate, leaving you with dry meat. Resting is essential for a tender, juicy result. According to the Food Standards Agency (FSA), a proper rest also contributes to the final “cooking” of the meat.
Delicious Variations to Try
While this recipe is wonderful as it is, it’s also a great base for experimentation. Here are a few ideas to get you started:
- Spicy Version: Add a finely chopped red chilli or half a teaspoon of crushed red pepper flakes to the lamb marinade for a gentle, warming heat that contrasts nicely with the cool yogurt sauce.
- Different Herbs: Feel free to switch up the herbs. Thyme works wonderfully with lamb, or you could add finely chopped parsley and dill to the yogurt sauce for a different kind of freshness. If you enjoy Middle Eastern flavours, try our Smoky Grilled Chicken Skewers Recipe next.
- Different Protein: This mint yogurt sauce is also fantastic with grilled chicken thighs, pork chops, or even salmon fillets. Adjust your cooking times accordingly for the protein you choose.
What to Serve With Lamb Chops with Mint Yogurt Sauce
These lamb chops are versatile and pair well with a variety of sides. Here are a few of my favourite combinations:
- Crispy Roasted Potatoes: Toss some new potatoes with olive oil, rosemary, and sea salt, then roast until golden and crisp. They are a classic and hearty accompaniment.
- A Fresh Greek Salad: A simple salad of chopped cucumber, tomatoes, red onion, and feta cheese with a light lemon vinaigrette adds a lovely freshness and crunch that complements the dish.
- Fluffy Couscous: Prepare some couscous with a little butter, lemon zest, and fresh parsley for a quick and light side dish that soaks up the delicious lamb juices. It’s a faster alternative to our Simple Egg Fried Rice.
- Wine Pairing: A light-bodied red wine like a Pinot Noir or a Gamay works beautifully, as it won’t overpower the delicate flavour of the lamb.
Frequently Asked Questions
Lamb Chops Mint Yogurt Sauce Recipe
Ingredients
Method
- Prepare the Mint Yogurt Sauce: In a medium mixing bowl, combine the Greek yogurt, finely chopped mint, grated garlic, lemon juice, and olive oil. Stir everything together until well combined. Season with salt and a tiny pinch of sugar, if using. Taste and adjust the lemon or salt if needed. Set aside in the fridge for at least 20 minutes for the flavours to develop.
- Season the Lamb: Pat the lamb chops completely dry with a paper towel. This is a critical step for getting a good crust. In a small bowl, mix together 2 tablespoons of olive oil, the minced garlic, and chopped rosemary. Rub this mixture all over the lamb chops, ensuring they are evenly coated. Season generously with sea salt and black pepper on both sides.
- Heat the Pan: Place a large, heavy-based frying pan or cast-iron skillet over a medium-high heat. Let it get properly hot – you should feel a good wave of heat when you hold your hand a few inches above the surface.
- Sear the Lamb Chops: Carefully place the lamb chops in the hot, dry pan. You should hear an immediate sizzle. Be sure not to overcrowd the pan; cook in two batches if necessary. Sear the chops for 2-3 minutes on the first side, without moving them, until a deep golden-brown crust forms.
- Flip and Cook: Flip the chops and cook for another 2-3 minutes on the second side for medium-rare. For medium, cook for an additional 1-2 minutes per side. I find that this timing works best for chops that are about 2.5cm thick.
- Baste with Butter: During the last minute of cooking, add the butter and the crushed whole garlic clove to the pan. Once the butter has melted and is foaming, carefully tilt the pan and use a spoon to baste the sizzling, fragrant butter over the chops. This adds a final layer of glorious flavour.
- Render the Fat Cap: Using tongs, hold the lamb chops on their sides to render the fat cap for about 30-60 seconds, until it's golden and crispy.
- Rest the Lamb: Transfer the cooked lamb chops to a cutting board or warm plate. Loosely cover them with foil and let them rest for 10 minutes. This step is non-negotiable! It allows the juices to redistribute throughout the meat, ensuring every bite is succulent.
- Serve: Arrange the rested lamb chops on a platter and serve immediately with the cool mint yogurt sauce on the side for dipping.
Notes
I truly hope you enjoy making this Lamb Chops with Mint Yogurt Sauce recipe. It’s a dish that feels a little bit special, yet it’s so grounded in simple, honest flavours. It’s one of those recipes that proves you don’t need a long list of ingredients or complicated steps to create something truly memorable. Please let me know how it turns out for you in the comments below – I love hearing about your experiences in the kitchen!
Happy cooking,
Elena
