Greek Lamb Chops With Mint Yogurt Sauce Recipe

I marinated Greek lamb chops in lemon, olive oil, garlic, mustard and fragrant herbs, and paired them with a Mint Yogurt Sauce to reveal a surprising flavor combination worth reading about.

I love when a simple dinner feels like a discovery. These Lamb Chops have that bright unexpected snap that makes you pause, and I can’t help but grin when the fork pierces the meat.

I pair them with a cool Mint Yogurt Sauce that somehow tames the boldness and makes you reach for more, even if you weren’t planning on seconds. Fresh mint leaves cut through richness and give every bite a clean finish.

Sometimes I mess up the timing, sear too long, but then the sauce saves the night, and honestly that’s part of why I keep making it.

Ingredients

• Rich in protein and iron, juicy flavor, plus satisfying fatty mouthfeel, not overly gamey.
• Heart healthy fats for cooking and finishing, brings a fruity grassy depth.
• Bright acidic punch, adds citrusy tang, cuts richness and wakes up flavors.
• Pungent and savory, gives depth and umami, blends into marinades when minced.
• Creamy tang and protein, cools the palate, makes the sauce lush and thick.
• Bright herbal lift, aromatic and cooling, pairs excellent with lamb and yogurt.
• Earthy oregano and piney rosemary add savory complexity and Mediterranean aroma to chops.

Ingredient Quantities

• 1 1/2 to 2 lb lamb chops (rib or loin), about 6 to 8 chops
• 1/4 cup extra virgin olive oil
• 3 tbsp fresh lemon juice (about 1 large lemon)
• 1 tsp lemon zest
• 4 garlic cloves, minced, divided
• 1 tbsp Dijon mustard
• 2 tbsp chopped fresh oregano (or 2 tsp dried)
• 1 tbsp chopped fresh rosemary
• 2 tbsp chopped fresh parsley
• 1 tsp kosher salt, plus 1/2 tsp for the sauce
• 1/2 tsp freshly ground black pepper, plus 1/4 tsp for the sauce
• 1 cup plain Greek yogurt full fat
• 1/3 cup fresh mint leaves, finely chopped
• 1 tbsp extra virgin olive oil for the sauce
• 1 tbsp fresh lemon juice for the sauce

How to Make this

1. Whisk together the marinade: 1/4 cup extra virgin olive oil, 3 tbsp fresh lemon juice, 1 tsp lemon zest, 2 minced garlic cloves (of the 4), 1 tbsp Dijon mustard, 2 tbsp chopped fresh oregano (or 2 tsp dried), 1 tbsp chopped fresh rosemary, 2 tbsp chopped fresh parsley, 1 tsp kosher salt and 1/2 tsp black pepper.

2. Put 1 1/2 to 2 lb lamb chops in a shallow dish or zip top bag, pour the marinade over, massage it into the meat, then cover and chill for at least 30 minutes and up to overnight. Flip once while marinating so the flavor gets everywhere.

3. While the lamb marinates make the mint yogurt sauce: combine 1 cup full fat plain Greek yogurt, 1/3 cup finely chopped fresh mint, the remaining 2 minced garlic cloves, 1 tbsp extra virgin olive oil, 1 tbsp fresh lemon juice, 1/2 tsp kosher salt and 1/4 tsp black pepper. Taste and adjust, then chill until ready to serve. This mellowing step makes it creamier.

4. Take the chops out of the fridge 20 to 30 minutes before cooking so they come toward room temp, and pat them dry with paper towels; too wet and they wont get a good sear. Shake off excess marinade so it doesnt burn.

5. Heat a grill to high or a heavy skillet over medium high until very hot. Oil the grates or skillet lightly (use a paper towel dabbed in some of the oil from the marinade if you want) and dont overcrowd the pan, cook in batches if necessary.

6. Sear the chops 3 to 4 minutes per side for medium rare, 4 to 5 minutes per side for medium, depending on thickness; use an instant read thermometer if you have one 125 F comes out medium rare after resting, 135 F for medium. Let edges get a little char for flavor but watch so the garlic bits dont burn.

7. Transfer chops to a plate and tent loosely with foil, rest 5 minutes so the juices redistribute. Resting is not optional, it makes the meat juicier.

8. Serve the lamb chops with generous spoonfuls of the mint yogurt sauce, finish with a squeeze of fresh lemon and a little extra chopped parsley or mint if you like, and enjoy.

Equipment Needed

1. Large mixing bowl (for the marinade)
2. Whisk
3. Microplane zester or fine grater for the lemon zest
4. Chef’s knife and cutting board
5. Shallow dish or zip top bag for marinating
6. Heavy skillet (cast iron) or a hot grill plus long tongs
7. Instant read thermometer (helps hit the right temp)
8. Small bowl and spoon for the mint yogurt sauce
9. Paper towels and a sheet of foil to tent the chops

You can skip the thermometer if you like but it really helps, trust me.

FAQ

Greek Lamb Chops With Mint Yogurt Sauce Recipe Substitutions and Variations

• Lamb chops: use boneless lamb leg steaks or lamb shoulder chops if you want cheaper cuts; bone-in pork chops also work well on the grill and take about the same time, or use ribeye steaks for a beefier take but give them a little longer on the heat.
• Plain Greek yogurt: swap with full fat plain yogurt (not strained) or labneh for similar creaminess; sour cream or crème fraîche will work too but expect a slightly tangier, looser sauce.
• Fresh mint: try chopped dill or fresh basil for a different, bright herb note; cilantro can be used if you like a more assertive, green flavor, or use 1 tablespoon dried mint if fresh is unavailable (use less).
• Dijon mustard: substitute whole grain mustard or stone-ground mustard for texture and similar tang; if you don’t have mustard, stir in a teaspoon of white wine vinegar plus a pinch of sugar to mimic the acidity and bite.

Pro Tips

– Let the chops sit out and dry off before you cook them, seriously. Pat them REALLY dry with paper towels and let them warm up for 20 to 30 minutes so they sear instead of steam. Also shake off any big garlic bits from the marinade so they dont burn and go bitter on the grill or in the pan.

– Don’t overdo the acid in the marinade or marinate too long. A little lemon brightens, but leave them in a lemon-heavy mix all night and the texture can turn mealy. If you want max flavor without mush, 30 minutes to a few hours is perfect for these thin rib/loin chops, overnight is okay but not much longer.

– Use a hot pan or grill and an instant read thermometer. Get a good crust then pull the chops a few degrees under your target since carryover will raise them while resting. Aim to pull at about 120 to 125 F for a nice medium rare finish after resting, 130 to 135 F if you like it more done.

– Treat the mint yogurt like it needs time to mellow. Make it ahead and chill, taste after 10 minutes then adjust lemon and salt, you might want a touch more olive oil or a teaspoon of milk to loosen if it feels too thick. Make extra, it keeps well and makes reheated chops taste fresher.