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perfect lamb chops on a plate with greens

Mediterranean Yogurt-Marinated Lamb Chops

Tender lamb chops marinated in Greek yogurt with garlic, lemon, and herbs. Served with lemon yogurt dipping sauce.
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Ingredients Method Notes

Ingredients
  

  • For the Lamb Chops:
  • 2 racks of lamb sliced into individual chops
  • Salt & black pepper to taste
  • 1 tbsp Dan-O's Original seasoning optional
  • Yogurt Marinade:
  • 1½ cups Greek yogurt full-fat
  • 3 tbsp olive oil
  • 4 cloves garlic minced
  • 1 tbsp lemon zest
  • 3 tbsp lemon juice
  • 2 tbsp fresh oregano chopped
  • 2 tbsp fresh mint chopped (optional)
  • 1½ tsp cumin
  • 1 tsp coriander
  • 1½ tsp kosher salt
  • 1 tsp black pepper
  • 1 tbsp Dan-O's Original seasoning
  • Lemon Yogurt Dipping Sauce:
  • 1 cup Greek yogurt
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 clove garlic grated
  • 1 tbsp olive oil
  • 1 tbsp fresh dill or mint
  • ½ tsp salt
  • ¼ tsp black pepper

Method
 

  1. Slice lamb racks into individual chops. Pat dry. Season lightly with salt, pepper, and optional Dan-O's seasoning. Place in zip-top bag or shallow dish.
  2. In bowl, whisk together Greek yogurt, olive oil, garlic, lemon zest, lemon juice, oregano, mint, cumin, coriander, salt, pepper, and Dan-O's until smooth.
  3. Pour marinade over lamb chops. Massage to coat completely. Seal bag or cover dish. Refrigerate 1-2 hours (minimum 30 minutes, maximum 4 hours).
  4. While lamb marinates, make dipping sauce: Mix Greek yogurt, lemon juice, lemon zest, grated garlic, olive oil, dill or mint, salt, and pepper. Refrigerate until ready to serve.
  5. Remove lamb from fridge 10 minutes before grilling. Preheat grill or griddle to medium-high (400-450°F). Oil grates lightly.
  6. Remove lamb chops from marinade and shake off excess. Grill 3-4 minutes per side until internal temp reaches 130-135°F for medium-rare.
  7. Remove from grill. Tent with foil and rest 5 minutes. Internal temp will rise to 135-140°F.
  8. Serve lamb chops with lemon yogurt sauce on the side. Garnish with fresh herbs and lemon wedges.

Notes

Use full-fat Greek yogurt for best results. Marinate 1-2 hours for optimal flavor and tenderness—don't exceed 4 hours or meat gets mushy. Fresh herbs work much better than dried. Pull chops at 130-135°F—they'll coast to 135-140°F during rest. Dan-O's Original is optional but adds great flavor. Dipping sauce can be made day ahead. Pairs perfectly with Mediterranean sides like charred asparagus, lemon rice, or roasted potatoes. Leftovers keep 2-3 days refrigerated.

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