Spiced Lamb Chops with Mint Yogurt Sauce

Name: Spiced Lamb Chops with Mint Yogurt Sauce
Cook time: 15 min
Yield: 4 servings
Ingredients: 20 ml olive oil divided; 2 g ground cumin; 2 g ground coriander; 2 g smoked paprika; 1.5 g black pepper freshly ground; 6 g kosher salt divided; 1 each garlic cloves minced, divided; 900 g lamb chops bone-in, about 2 cm thick; 180 g plain Greek yogurt full-fat if possible; 15 g fresh mint leaves finely chopped, divided; 1 each lemon 1 zested and juiced, 1 cut into wedges; 2 each garlic cloves minced, divided; 4 g kosher salt divided; 0.5 g black pepper freshly ground; 10 ml olive oil divided; 30 ml water for loosening the sauce if needed; 1 each lemon 1 zested and juiced, 1 cut into wedges

This weekend main centers on lamb chops seasoned with warm spices, seared for color, then finished on the grill or grill pan. A mint yogurt sauce is served alongside for a cool, creamy contrast, with lemon wedges to sharpen the finish.

By Julienne

Spiced Lamb Chops with Mint Yogurt Sauce

Cook time: 15 minutes

Servings: 4

Ingredients

20 ml olive oil divided
2 g ground cumin
2 g ground coriander
2 g smoked paprika
1.5 g black pepper freshly ground
6 g kosher salt divided
1 each garlic cloves minced, divided
900 g lamb chops bone-in, about 2 cm thick
180 g plain Greek yogurt full-fat if possible
15 g fresh mint leaves finely chopped, divided
1 each lemon 1 zested and juiced, 1 cut into wedges
2 each garlic cloves minced, divided
4 g kosher salt divided
0.5 g black pepper freshly ground
10 ml olive oil divided
30 ml water for loosening the sauce if needed
1 each lemon 1 zested and juiced, 1 cut into wedges

Instructions

Pat the lamb chops dry. In a medium bowl, combine 20 ml olive oil, cumin, coriander, smoked paprika, 1.5 g black pepper, and 6 g salt with 1 minced garlic clove. Coat the lamb evenly and let it sit while you make the sauce and preheat the grill or grill pan over medium-high heat. Lamb is evenly coated and the grill surface is hot.
In a small bowl, mix the yogurt with the chopped mint, lemon zest, lemon juice from 1 lemon, 2 minced garlic cloves, the remaining 4 g salt, the remaining 0.5 g black pepper, and 10 ml olive oil. If needed, loosen with up to 30 ml water for a spoonable sauce. Sauce is smooth, herb-flecked, and tastes tangy and seasoned.
Sear the lamb chops in a skillet with no additional fat if using a well-seasoned cast-iron pan, or use a small wipe of oil from the measured total if your pan needs it. Cook 2 to 3 minutes per side until browned. Move them to the grill or keep them on the grill pan and cook another 2 to 4 minutes per side, depending on thickness, until the internal temperature reaches 60 to 63 C for medium-rare or 65 C for medium. The chops are browned outside and reach the target internal temperature.
Rest the lamb for 5 minutes, then serve with the mint yogurt sauce and lemon wedges from the remaining lemon. The chops are rested, juicy, and ready to serve.