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Lamb Chops with Yogurt-Mint Sauce

Fresh mint and cucumber give this sauce a cooling tang. If fresh mint is unavailable, don’t substitute dried mint; look for fresh dill instead. 

Lamb Chops with Yogurt-Mint Sauce

Servings 4


  • Eight 5-ounce bone-in lamb chops about 1" thick.
  • ¾ cup plain nonfat yogurt
  • ½ cucumber peeled, seeded and chopped
  • ¼ cup mint leaves
  • 3 scallions sliced
  • 1 garlic clove chopped
  • ¼ teaspoon crushed red pepper flakes or to taste
  • Salt and freshly ground pepper to taste
  • ½ teaspoon paprika


  • Remove the lamb chops from the refrigerator about 1 hour before cooking. Preheat the broiler.
  • In a blender or food processor, combine the yogurt, cucumber, mint, scallions, and garlic; puree. Season with the pepper flakes and salt. Let stand at room temperature.
  • Meanwhile, season the lamb with the salt and pepper. Place on the broiler rack and broil 3-4" from heat until done to taste, 4-5 minutes per side for medium-rare; add 1-2 minutes per side for medium or well-done chops. Serve, topped with the sauce and sprinkle lightly with the paprika.
  • Notes


    Photo by fifikins

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