Charred Lebanese Lamb Chops
Lamb chops seared until golden, then finished with a bright yogurt-tahini sauce and herbs. A weeknight dinner that tastes restaurant-quality in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 485
- Protein
- 38g
Ingredients
- 1 lb lamb chops (8 pieces, about 1.5 inches thick)
- ½ cup Greek yogurt, full-fat
- 2 tbsp tahini
- 1 whole (juiced) lemon
- 1 tbsp pomegranate molasses or red wine vinegar
- ¼ cup fresh mint and parsley, chopped
- ½ tsp sumac or za'atar
Instructions
- 1
Pat lamb chops dry. Season all sides generously with salt and black pepper.
- 2
Heat a skillet over medium-high until it shimmers, about 2 minutes.
- 3
Sear chops 90 seconds per side without moving. Edges should be golden and crusty, center pink.
- 4
Whisk yogurt, tahini, lemon juice, and pomegranate molasses until smooth. Season with salt and pepper.
- 5
Spread sauce on a plate. Top with lamb chops, drizzle with olive oil, scatter herbs and sumac.
- 6
Serve immediately while lamb is still warm.
Tools you’ll need
- 12-inch heavy skillet or cast iron pan
- small bowl
- whisk
- paper towels
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