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Lamb Chops with Yogurt Sauce


This tangy yogurt sauce can also double as a dressing for Greek, tuna, or potato salads, or as a dip for toasted pita chips.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, June 2004


  • 4 lamb rib or shoulder chops (about 8 ounces each)
  • Coarse salt and ground pepper
  • 2 tablespoons olive oil
  • 1/2 cup plain low-fat yogurt
  • 1 tablespoon minced shallot
  • 2 teaspoons chopped fresh cilantro
  • 2 teaspoons fresh lemon juice


  1. Season both sides of lamb chops generously with salt and pepper. Heat oil in a large skillet over medium-high heat. Cook lamb (in two batches, if necessary) until an instant-read thermometer inserted into thickest part registers 140 degrees for medium-rare, 4 to 6 minutes per side. Let rest, covered, 10 minutes.

  2. Meanwhile, make sauce: In a medium bowl, whisk together yogurt, shallot, cilantro, and lemon juice; season with salt and pepper. Serve with lamb.

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