Description
Juicy grilled lamb chops infused with garlic and fresh herbs, paired with a cool and creamy dill yogurt sauce for a perfect flavor balance.
Ingredients
Scale
- 8 bone-in lamb chops, about 1 inch thick
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped
- Juice of 1 lemon
- Salt and pepper, to taste
- 1 cup plain Greek yogurt
- 2 tablespoons fresh dill, chopped
- ½ cup cucumber, grated and drained
- Zest of 1 lemon
- ½ teaspoon garlic powder
Instructions
- Fire up your grill or grill pan over medium-high heat and let it preheat while you prep.
- In a bowl, mix olive oil, minced garlic, rosemary, thyme, parsley, lemon juice, salt, and pepper. Rub this all over the lamb chops and let them marinate for 30 minutes.
- Lightly oil the grill grates or grill pan to prevent sticking.
- While the lamb marinates, make the yogurt sauce. Combine Greek yogurt, dill, grated cucumber, lemon zest, garlic powder, salt, and a dash of lemon juice. Mix well and chill until ready to serve.
- Grill the lamb chops for 3–4 minutes per side for medium-rare, or adjust time depending on thickness and preference.
- Let the chops rest for 5 minutes. Garnish with extra parsley or dill if you like.
- Plate the lamb chops alongside the dill yogurt sauce and a few lemon wedges.
Notes
- Bring lamb to room temperature before grilling for even cooking.
- Use a thermometer to ensure medium-rare doneness (135°F).
- Double the yogurt sauce — it’s perfect for dipping or serving with sides.
- Drain grated cucumber well to avoid watery sauce.
Nutrition
- Serving Size: 2 chops with sauce
- Calories: 420
- Sugar: 2g
- Sodium: 420mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Keywords: grilled lamb chops, garlic herb lamb, dill yogurt sauce, summer grilling, lamb dinner