Ingredients
For the Yogurt Mint Sauce
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1 cup plain yogurt
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2 tablespoons fresh mint, chopped
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Pinch of kosher salt
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1 tablespoon lime juice
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1 small garlic clove, minced
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¼ teaspoon ground cumin
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¼ teaspoon paprika
For the Lamb
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1 tablespoon vegetable or canola oil
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1½ pounds individual baby lamb chops (cut into single chops)
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2 teaspoons kosher salt
Instructions
In a medium bowl, combine the yogurt, chopped mint, salt, lime juice, minced garlic, cumin, and paprika.
Stir well to combine and set aside to allow the flavors to meld.
Pat the lamb chops dry and season both sides evenly with kosher salt.
Step 3: Sear the LambHeat the oil in a large ovenproof sauté pan over medium-high heat.
Add the lamb chops in a single layer (work in batches if necessary).
Cook for about 4 minutes per side for medium to medium-rare doneness.
Remove the lamb from the pan and allow it to rest for 5 minutes before serving.
Step 5: ServeServe warm with a generous spoonful of yogurt mint sauce on the side or drizzled over the top.
Notes
- Doneness Guide: For medium-rare, aim for an internal temperature of about 130–135°F.
- Fresh herbs matter: Fresh mint gives the sauce its bright, signature flavor — dried mint is not recommended.
- Make ahead: The yogurt sauce can be prepared up to 1 day in advance and stored in the refrigerator.
- Pairing ideas: Serve with roasted vegetables, couscous, or a simple salad for a complete meal.
- Resting is key: Allowing the lamb to rest keeps it juicy and tender.
