Lemon Herb Lamb Chops
Lamb chops are marinated in a lemon-herb Greek yogurt and pan-seared for an easy weeknight meal or a special Easter dinner.
Lamb is a special treat in my house. Being Greek, I grew up eating a ton of lamb. Not just the lamb chops, but the whole lamb roasting on a spit at Easter and other special celebrations with my big fat Greek family. The kids would all line up to get a piece of the crunchy skin as it was roasting over the coals.
Now that I have my own kids, the tradition continues. My six-year-old absolutely loves lamb chops. It’s hands down her favorite food and it’s the single meal she ordered herself every night for 3 weeks from the restaurant menus when we went to Greece last summer.
Roasted lamb with the right seasonings and lemon juice is amazing. Forget about mint jelly – there is no gaminess when you prepare lamb the right way.
This lemon herb lamb recipe uses Greek yogurt to tenderize the chops before cooking.
You marinate the lamb in a mixture of yogurt, lemon juice, garlic, rosemary and salt and pepper for at least 30 minutes, or up to overnight. The garlic and lemon flavors infuse the meat the longer you let it sit, making for juicy, tender lamb chops every time.
Lemon Herb Lamb Chop Ingredients
For a tangy and bright spring garnish, top your Lemon-Herb Lamb Chops with some lemon zest!
- 1 cup 0% fat Greek yogurt
- 1 Tbs minced rosemary
- 3 cloves garlic, minced
- juice of 1/2 lemon
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 2 lbs Open Nature® lamb loin chops
- 1 Tbs extra virgin olive oil
How to Make Lamb Chops
In a medium bowl, combine yogurt, rosemary, garlic, and lemon juice. Reserve 1/2 cup of yogurt sauce to serve with lamb.
Place lamb chops on a plate. Season both sides with salt and pepper.
Coat each side of the lamb with yogurt. Cover with plastic wrap and let sit on the counter for 30 minutes, or in the refrigerator for up to 12 hours.
Wipe excess sauce from chops. Heat a 12-inch sauté pan on medium-high heat, for about 3 minutes. Add oil and let heat for 1 minute. Add chops and cook for 3-4 minutes, until golden. Flip and cook for 3 minutes or until internal temperature of 140°is reached, for medium-rare.
Place on plate and tent loosely with foil. Let rest for 5 minutes.
For a tangy garnish, top chops with fresh lemon zest.
Tips for Cooking Lamb Chops
Lamb cooks quickly, so it’s important to watch carefully and not overcook.
Use an instant-read meat thermometer to know when the chops are cooked to 145° for medium rare or 160° for medium.
To measure the temperature in the chops, stick the thermometer into the lamb chop sideways.
What to Serve With Lamb Chops
Oven-roasted lemony potatoes are traditionally served with lamb. You can also serve it with asparagus, risotto, mashed potatoes or even a rice pilaf.
Here are a few recipes that pair well with the lamb:
Balsamic Roasted Asparagus With Chive Aioli Recipe
Lemon Herb Lamb Chops
Ingredients
- 1 cup 0% fat Greek yogurt
- 1 Tbs minced rosemary
- 3 cloves garlic minced
- juice of 1/2 lemon
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 2 lbs Open Nature® lamb loin chops
- 1 Tbs extra virgin olive oil
Instructions
- In a medium bowl, combine yogurt, rosemary, garlic and lemon juice. Reserve 1/2 cup of yogurt sauce to serve with lamb. Place lamb chops on a plate. Season both sides with salt and pepper. Coat each side of lamb with yogurt. Cover with plastic wrap and let sit on counter for 30 minutes, or in refrigerator for up to 12 hours.
- Wipe excess sauce from chops. Heat a 12-inch sauté pan on medium-high heat, about 3 minutes. Add oil and let heat for 1 minute. Add chops and cook 3-4 minutes, until golden. Flip and cook 3 minutes or until internal temperature of 140°is reached, for medium-rare. Place on plate and tent loosely with foil. Let rest 5 minutes. Serve.
Notes
Nutrition
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