Lamb chops sound fancy but actually pretty simple to make. I love Baby Lamb Chops with fresh Mint Yogurt Sauce and so does my husband so I decided to make it for dinner tonight. He used to work in a lamb farm ages ago and he loves lamb and knows good lamb so the pressure is always on every time I make us lamb. He loves this simple recipe so I think I should share. The lamb chops turned out perfect, tender and medium just like the way we like it and the fresh tangy yogurt sauce with some kick from garlic and cayenne is really a good compliment.
If you like lamb, I also have another recipe that I posted on Let’s Cook Some Food. Here is the link to Lamb Loin Chops with Rosemary and Garlic.
Let’s cook some food!
Start with the lamb. Preheat oven to 400 degrees F.
Place a small amount of oil (just enough to coat the bottom of the pan) in the an ovenproof frying pan and heat over medium-high heat until hot (when it starts to smoke).
While waiting for the pan to heat up, pat the lamb chops dry with paper towels. Liberally season the racks of lamb with salt and fresh ground pepper.
Place the meat in the pan and sear all sides until golden browned (about 3 minutes on each side).
Use a tong to grab it and sear both ends.
Transfer the pan into the oven to finish cooking.
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, cover with foil and allow them to rest approximately 10 minutes. Cut each chop individually.
For the yogurt mint sauce, place the yogurt, lime juice and garlic in a blender or food processor.
Blend everything together until combined.
Add the mint and season with salt, cayenne, and cumin (omit or use less cayenne pepper if you don’t like spicy food).
Blend until everything mixed together.
Serve the Baby Lamb Chops with Mint Yogurt Sauce. You can spoon the sauce on the top or just use it as a dipping sauce. How much? Depends on your preference, I love a lot of sauce but my husband likes a little bit. Hope you give this recipe a try, the recipe card is below. Enjoy!
- For the lamb chops:
- 2 tablespoons vegetable oil (or canola oil)
- 1 rack of lamb (choose the smallest racks possible) Frenched and cleaned (1 - 1.2 lbs)
- Salt and freshly ground black pepper
- For the yogurt sauce:
- 1 cup plain yogurt
- 1 lime, juiced
- 2 cloves garlic
- ½ cup fresh mint leaves, plus extra for garnish
- Salt
- ¼ teaspoon cayenne pepper
- ½ teaspoon ground cumin
- 1 teaspoon paprika
- Preheat oven to 400 degrees F.
- Place a small amount of oil (just enough to coat the bottom of the pan) in the an ovenproof frying pan and heat over medium-high heat until hot (when it starts to smoke). While waiting for the pan to heat up, pat the lamb chops dry with paper towels. Liberally season the racks of lamb with salt and fresh ground pepper.
- Place the meat in the pan and sear all sides until golden browned (about 3 minutes on each side). Use a tong to grab it and sear both ends.
- Transfer the pan into the oven to finish cooking. 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, cover with foil and allow them to rest approximately 10 minutes. Cut each chop individually.
- For the yogurt mint sauce, place the yogurt, lime juice and garlic in a blender or food processor and blend everything together. Add the mint and season with salt, cayenne, and cumin. Blend until everything mixed together.
- Serve the Baby Lamb Chops with Mint Yogurt Sauce on top or as a dipping sauce.
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