Best Lamb Chops With Yogurt Sauce Recipes

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GREEK LAMB WITH YOGURT MINT SAUCE



Greek Lamb with Yogurt Mint Sauce image

Provided by Ina Garten Bio & Top Recipes

Time 2h49m

Yield 4 to 6 servings

Number Of Ingredients 18

4 large garlic cloves
3 tablespoons chopped fresh rosemary leaves
1 1/2 teaspoons dried oregano
Kosher salt and freshly ground black pepper
1/2 cup freshly squeezed lemon juice (4 lemons)
1/2 cup good olive oil
1/2 cup dry red wine
2 racks of lamb, frenched and cut into 8 chops each
Yogurt Mint Sauce, recipe follows
6 scallions, white and green parts, chopped
1/2 cup chopped fresh mint leaves
2 tablespoons minced fresh dill
Pinch crushed red pepper flakes
1 tablespoon good olive oil
1 tablespoon freshly squeezed lemon juice
7 ounces Greek-style yogurt (recommended: Fage Total)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Place the garlic, rosemary, oregano, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and pulse until the herbs are finely minced. Add the lemon juice, olive oil, and red wine and combine. Place the chops in a glass or ceramic dish just large enough to hold them in a single layer. Pour the marinade over the chops, turning to coat both sides. Cover with plastic wrap and refrigerate for at least 2 hours but preferably overnight.
  • When ready to cook, prepare a grill with one layer of hot coals or turn a gas grill to medium-high heat. Remove the lamb from the marinade, sprinkle generously with salt and pepper, and grill for 4 to 5 minutes on each side. Remove to a platter, cover tightly with aluminum foil, and set aside to rest for 10 minutes. Serve hot with the cold Yogurt Mint Sauce.
  • Place the scallions, mint, dill, red pepper flakes, olive oil, and lemon juice in the bowl of a food processor fitted with the steel blade and puree until it's a coarse paste. Add the yogurt, salt, and pepper and pulse until combined. Transfer to a bowl, cover, and refrigerate for a few hours to allow the flavors to develop.

LEMON-GARLIC LAMB CHOPS WITH YOGURT SAUCE



Lemon-Garlic Lamb Chops with Yogurt Sauce image

Categories     Dairy     Garlic     Lamb     Marinate     Sauté     Yogurt     Meat     Winter     Gourmet

Yield Serves 4

Number Of Ingredients 11

For yogurt sauce:
1 cup plain yogurt
1 garlic clove, minced
2 tablespoons chopped fresh mint
For chops:
1/4 cup fresh lemon juice
2 large garlic cloves, chopped
1/2 teaspoon dried oregano
3 tablespoons olive oil
4 (1/2-inch-thick) shoulder lamb chops
1 tablespoon water

Steps:

  • Make sauce:
  • Drain yogurt in a sieve lined with a double thickness of cheesecloth at room temperature 20 minutes. Stir together with garlic, mint, and salt and pepper to taste.
  • Prepare chops while yogurt drains:
  • Stir together lemon juice, garlic, oregano, and 2 tablespoons oil in a shallow baking dish. Add lamb chops, turning to coat, and marinate 20 minutes. Remove lamb from marinade, reserving marinade, and season with salt and pepper. Heat remaining tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chops in 2 batches, without crowding, about 2 minutes on each side for medium-rare. Transfer to plates. Boil reserved marinade in skillet with water 1 minute and pour over chops.
  • Serve chops with yogurt sauce.

LAMB CHOPS WITH YOGURT-MINT SAUCE



Lamb Chops with Yogurt-Mint Sauce image

Categories     Dairy     Herb     Lamb     Sauté     Quick & Easy     Yogurt     Mint     Lamb Chop     Spring     Healthy     Gourmet

Yield Makes 4 servings

Number Of Ingredients 6

1/2 cup fresh mint leaves, finely chopped
1/2 cup plain yogurt
1 garlic clove, minced
1 teaspoon fresh lemon juice
6 (1-inch-thick) rib lamb chops
1 tablespoon olive oil

Steps:

  • Stir together mint, yogurt, garlic, lemon juice, and salt and pepper to taste.
  • Pat half of lamb chops dry and season with salt and pepper. Heat oil in a 10-inch heavy skillet (preferably cast-iron) over moderately high heat until hot but not smoking, then sauté chops, turning once, 6 minutes for medium-rare. Transfer chops to a plate and keep warm, covered with foil. Dry, season, and sauté remaining chops in same manner.
  • Serve topped with yogurt-mint sauce.

EASY LAMB CHOPS WITH YOGURT-MINT SAUCE



Easy Lamb Chops With Yogurt-Mint Sauce image

Only a few ingredients and a simple skillet preparation. From a magazine. Says it goes nicely with couscous and a veggie like sugar snap peas.

Provided by Oolala

Categories     Sauces

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup fresh mint leaves, finely chopped
1/2 cup plain yogurt
1 garlic clove, minced
1 teaspoon fresh lemon juice
salt
pepper
6 lamb chops, from the rib, 1-inch thick
1 tablespoon olive oil

Steps:

  • Stir together mint, yogurt, garlic, lemon juice, and salt and pepper to taste.
  • Pat 3 of the lamb chops dry and season with salt and pepper.
  • Heat oil in a 10" heavy skillet (preferably cast iron) over moderately high heat until hot but not smoking, then saute chops, turning once, 6 minutes for medium rare.
  • Transfer chops to a plate and keep warm, covered with foil.
  • Dry, season and saute remaining 3 chops in the same manner.
  • Serve topped with the yogurt-mint sauce.

Nutrition Facts : Calories 493.9, Fat 42.4, SaturatedFat 17.9, Cholesterol 109.4, Sodium 95.1, Carbohydrate 2.3, Fiber 0.3, Sugar 1.5, Protein 24.5

LAMB CHOPS WITH YOGURT SAUCE



Lamb Chops with Yogurt Sauce image

Categories     Salad     Sauce     Lamb     Side     Low Fat

Yield serves 4

Number Of Ingredients 17

4 lamb rib or shoulder chops (about 8 ounces each)
Coarse salt and fresh ground pepper
2 tablespoons olive oil
1/2 cup plain low-fat yogurt
1 tablespoon minced shallot
2 teaspoons chopped fresh cilantro
2 teaspoons fresh lemon juice
Orzo and Snap Pea Salad
Coarse salt and fresh ground pepper
1/2 pound orzo
1 pound sugar snap peas, trimmed and halved crosswise
2 small yellow squash, halved lengthwise and cut crosswise into 1/2-inch pieces
3 tablespoons fresh lemon juice
2 tablespoons olive oil
2 tablespoons finely grated
Parmesan cheese
(serves 4)

Steps:

  • Season both sides of the lamb chops generously with salt and pepper. Heat the oil in a large skillet over medium-high heat. Cook the lamb (in two batches, if necessary) until an instant-read thermometer inserted into the thickest part registers 140°F for medium-rare, 4 to 6 minutes per side. Let rest, covered, for 10 minutes.
  • Meanwhile, make the sauce: In a medium bowl, whisk together the yogurt, shallot, cilantro, and lemon juice; season with salt and pepper. Serve with the lamb.
  • Orzo and Snap Pea Salad
  • In a large pot of boiling salted water, cook the orzo for 5 minutes. Add the peas and squash. Cook until the orzo is al dente and the vegetables are crisp-tender, about 3 minutes. Drain well; return to the pot.
  • Add the lemon juice, olive oil, and cheese. Season generously with salt and pepper. Toss to combine.

BABY LAMB CHOPS WITH MINT YOGURT DIPPING SAUCE



Baby Lamb Chops with Mint Yogurt Dipping Sauce image

Provided by Food Network

Categories     appetizer

Time 1h5m

Yield 15 to 20 people

Number Of Ingredients 11

3 tablespoons cooking oil
1 rack of lamb (choose the smallest racks possible) Frenched and cleaned
Salt and freshly ground black pepper
1 cup plain yogurt
1 lime, juiced
3 cloves garlic
1 cup fresh mint leaves, plus extra for garnish
Salt
1/4 teaspoon cayenne
1 teaspoon ground cumin
1 teaspoon paprika

Steps:

  • For the lamb chops:
  • Preheat oven to 350 degrees F.
  • Over high heat, preheat a large skillet with cooking oil. Liberally season the racks of lamb with salt and fresh ground pepper. Place the meat in the pan and sear all sides over high heat until evenly browned. Place the racks on a sheet pan and place in the oven to finish cooking. See Chef's Note 1. For medium rare, about 8 minutes; medium, about 10 minutes; and well done, about 15 minutes. These are general guidelines but the cooking times will vary depending on the size of the rack.
  • After they are finished cooking in the oven, remove the racks and allow them to rest approximately 10 minutes. Cutting from the meat side of the rack, so that you can better visualize the chop size, cut each chop individually.
  • For the yogurt:
  • Place the yogurt, lime juice and garlic in a blender and puree on high speed until blended. While blending, slowly incorporate the mint and season with salt, cayenne, and cumin.
  • For assembly:
  • Liberally cover a nice serving platter with the yogurt sauce. Arrange the chops on the platter and decorate with extra mint leaves and pinches of paprika.

LAMB CHOPS WITH YOGURT ROSEMARY AND DILL SAUCE



Lamb Chops With Yogurt Rosemary and Dill Sauce image

I just got this new rival electric skillet for christmas and this recipe was on the box. i thought i'd write it down before it goes in the recycle bin. it looks pretty good from the picture.

Provided by sheri77

Categories     Lamb/Sheep

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons vegetable oil
4 large lamb rib chops
salt and pepper
1/3 cup yogurt
1 tablespoon fresh rosemary, minced
1 tablespoon fresh dill, minced
2 tablespoons lemon juice

Steps:

  • Heat skillet to 350 and coat bottom of pan with vegetable oil.
  • Season the lamb chops with salt and pepper. Brown on both sides about 4-5 monutes for medium rare.
  • In a bowl, combine the yogurt, rosemary, dill and lemon juice. Serve on top of the lamb.

Nutrition Facts : Calories 75.1, Fat 7.5, SaturatedFat 1.3, Cholesterol 2.6, Sodium 9.7, Carbohydrate 1.7, Fiber 0.1, Sugar 1.1, Protein 0.8

LAMB CHOPS WITH MINT-YOGURT MARINADE



Lamb Chops with Mint-Yogurt Marinade image

Provided by Food Network Kitchen

Categories     main-dish

Time 43m

Yield 8 servings

Number Of Ingredients 0

Steps:

  • Whisk 1 cup plain whole-milk yogurt in a bowl. Add 1 1/2 teaspoons crumbled dried mint and 2 tablespoons grated onion. Mash 1 garlic clove into a paste with 1/2 teaspoon kosher salt; add to the yogurt along with 1/2 teaspoon pepper, 1 teaspoon lemon juice and a pinch of cayenne pepper. Season 8 frenched lamb rib chops with salt and pepper; marinate in the yogurt sauce for 1 to 4 hours. Preheat a grill to medium-high on one side and place a drip pan under the cooler side. Lightly oil the grate. Grill the chops over direct heat until marked, 3 to 4 minutes per side. Move to the cooler side of the grill; cover and cook until the meat reaches 120 for medium-rare, 15 minutes. Let rest 10 minutes.

GRILLED BABY LAMB CHOPS WITH ORANGE-MINT YOGURT SAUCE



Grilled Baby Lamb Chops with Orange-Mint Yogurt Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 8h55m

Yield 8 servings

Number Of Ingredients 6

24 baby lamb chops
Olive oil
Salt and freshly ground pepper
2 oranges, halved
Orange-Mint Yogurt Sauce, recipe follows
Chopped fresh mint leaves, for garnish

Steps:

  • Heat grill to high. Brush chops with oil on both sides and season with salt and pepper. Grill the chops for 2 to 3 minutes on each side or until cooked to a medium-rare doneness. Brush the orange halves with oil and season with salt and pepper. Grill oranges, cut side down, until golden brown. Remove oranges from the grill and cut each half into quarters. Place bowl of yogurt sauce in the center of a platter and arrange chops around it with the orange quarters. Garnish with chopped mint.
  • 8 ounces yogurt
  • 1/4 cup freshly squeezed orange juice
  • 2 teaspoons finely grated orange zest
  • 4 cloves garlic, finely chopped
  • 2 tablespoons finely chopped fresh mint leaves
  • Salt and freshly ground pepper
  • Place the yogurt in a medium strainer lined with cheesecloth and place over a bowl. Refrigerate for at least 8 hours or overnight. Alternatively, buy thick Greek yogurt, which does not need to be drained. Scrape the drained yogurt into a clean bowl and discard the liquid that has drained. Stir in the remaining ingredients and refrigerate for 30 minutes before serving.

LAMB CHOPS WITH YOGURT SAUCE



Lamb Chops with Yogurt Sauce image

This tangy yogurt sauce can also double as a dressing for Greek, tuna, or potato salads, or as a dip for toasted pita chips.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 20m

Number Of Ingredients 7

4 lamb rib or shoulder chops (about 8 ounces each)
Coarse salt and ground pepper
2 tablespoons olive oil
1/2 cup plain low-fat yogurt
1 tablespoon minced shallot
2 teaspoons chopped fresh cilantro
2 teaspoons fresh lemon juice

Steps:

  • Season both sides of lamb chops generously with salt and pepper. Heat oil in a large skillet over medium-high heat. Cook lamb (in two batches, if necessary) until an instant-read thermometer inserted into thickest part registers 140 degrees for medium-rare, 4 to 6 minutes per side. Let rest, covered, 10 minutes.
  • Meanwhile, make sauce: In a medium bowl, whisk together yogurt, shallot, cilantro, and lemon juice; season with salt and pepper. Serve with lamb.

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