Juicy Lamb & Yogurt Chops - Easy Grill Recipe

Craving a meal that's both elegant and effortlessly delicious? Look no further than these Greek Yogurt–Marinated Lamb Chops with Mint Garlic Sauce! Imagine succulent, tender lamb chops, bursting with bright lemon, aromatic garlic, warm cumin, and fragrant herbs, all kissed by the grill or perfectly seared in a skillet. The secret to their incredible juiciness lies in a simple Greek yogurt marinade that works wonders, tenderizing the meat and infusing it with flavor while you go about your day.
But the magic doesn't stop there. We're pairing these mouthwatering chops with a vibrant, cooling mint yogurt sauce that perfectly cuts through the richness, creating a harmonious balance that will have everyone asking for more. This recipe is a true game-changer, proving that incredible lamb and yogurt dishes don't have to be complicated. With just about 20 minutes of active prep, the fridge does most of the heavy lifting, making it ideal for a quick weeknight dinner or impressive enough for casual entertaining. Using simple, easy-to-find ingredients, you can achieve restaurant-quality results right in your own kitchen. Whether you prefer the smoky char of the grill or the perfect crust from a cast-iron skillet, this recipe is incredibly flexible, ensuring a delicious outcome every time. Get ready to fall in love with your new favorite lamb recipe!

Ingredients

• Lamb & Marinade
• 4 bone-in lamb chops, about 1–1¼ inches thick (approx. 1.5–2 lbs total)
• 1 cup plain Greek yogurt (full-fat for best flavor; non-fat can be used, but flavor may be less rich)
• 4 cloves fresh garlic, minced
• 1 large fresh lemon (zest of entire lemon + 2 tablespoons juice)
• 2 tablespoons olive oil
• 1 teaspoon ground cumin (optional: add a pinch of ground coriander or turmeric for extra warmth)
• 1 tablespoon fresh oregano or rosemary, finely chopped (or 1 teaspoon dried)
• 1 teaspoon salt
• ½ teaspoon black pepper
• Fresh Mint Yogurt Sauce
• ½ cup reserved portion of the yogurt marinade base (see instructions for food safety)
• ¼ cup fresh mint, chopped
• 2 tablespoons fresh parsley, chopped (optional)
• 1 tablespoon extra lemon juice (optional, to taste)
• Pinch of cayenne pepper or smoked paprika (optional, for a little kick)
• 1–2 tablespoons water (optional, to thin sauce if needed)
• Salt and pepper to taste

Directions

1. Prep the LambStart by patting your lamb chops thoroughly dry with paper towels. This helps achieve a better sear later. Trim any excessive surface fat, aiming for an even thickness across each chop. Even thickness ensures the lamb cooks uniformly.
2. Mix the Yogurt Marinade BaseIn a medium mixing bowl, combine the Greek yogurt, lemon zest, lemon juice, minced garlic, cumin (and optional coriander/turmeric), chopped oregano or rosemary, olive oil, salt, and black pepper. Stir everything together until well combined. The mixture should be thick but spreadable. If it seems too thick, add a tiny splash of water (half a teaspoon at a time). If it's too thin, a touch more yogurt can help.
3. Reserve Some Yogurt for the Sauce (Food Safety)This is a crucial food safety step! Before any raw lamb touches the marinade, scoop out ½ cup of the freshly mixed yogurt base into a separate small bowl. This reserved portion will become your mint yogurt sauce later. Keep it in the fridge. This way, it never comes into contact with raw meat and is safe to serve without cooking.
4. Marinate the LambAdd the patted-dry lamb chops to the remaining yogurt mixture in the bowl. Use your hands or tongs to coat each chop evenly and thoroughly with the marinade. Place the coated chops in a resealable bag or a shallow, non-reactive dish. Seal or cover tightly and refrigerate for a minimum of 2–3 hours, but ideally 4–12 hours. Marinating longer than about 24 hours isn't recommended, as the yogurt's acidity can start to over-tenderize the surface of the meat, making it mushy.
5. Bring to Room Temp & PreheatAbout 30 minutes before you plan to cook, take the marinated lamb chops out of the fridge and let them sit at room temperature. This helps them cook more evenly. Now, preheat your cooking surface:
   1. Grill: Set to medium-high heat, aiming for a two-zone fire (one side hot, one side cooler).
   2. Cast-Iron Skillet: Place on medium-high heat with a thin film of olive oil.
6. Wipe Off Excess MarinadeGently wipe off most of the yogurt marinade from the lamb chops using a spoon or paper towel, leaving just a very light coating. This step is important because too much yogurt can burn quickly on the hot cooking surface, preventing a good sear and creating an unpleasant char.
7. Cook the Lamb Chops (One Canonical Method)Place the prepared lamb chops on the hot side of your grill or in your hot cast-iron skillet. Sear for 3–4 minutes per side for a beautiful crust and medium-rare doneness, adjusting the time based on the thickness of your chops and your desired doneness. If the chops are browning too quickly, move them to the cooler side of the grill or slightly lower the burner on the stove. Use an instant-read thermometer to check the internal temperature (see the guide below for specific temperatures).
8. Rest the MeatOnce cooked to your liking, transfer the lamb chops to a clean plate. Tent them loosely with aluminum foil and let them rest for 5–10 minutes. Resting allows the juices to redistribute throughout the meat, resulting in a juicier, more tender chop. This is also where carryover cooking happens, meaning the internal temperature will rise a few degrees.
9. Finish the Mint Yogurt SauceWhile the lamb rests, retrieve your reserved yogurt base from the fridge. Stir in the chopped fresh mint (and optional parsley), extra lemon juice, cayenne or smoked paprika, and a splash of water if needed, until the sauce reaches a spoonable consistency. Taste and adjust the salt, pepper, and lemon to your preference.
10. ServeArrange the perfectly cooked lamb chops on a serving platter. Drizzle some of the fresh mint yogurt sauce over the chops, and serve the remaining sauce on the side for dipping. For an extra touch, garnish with a sprinkle of flaky salt, fresh mint leaves, or lemon wedges. Enjoy!