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A close up of a plate of lamb chops with a bowl of lamb sauce, mint leaves and lemon slices.

Lamb Chops Recipe

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  • Author: Erin Jensen
  • Prep Time: 15 minutes
  • Marinate Time: 30 minutes
  • Cook Time: 6 minutes
  • Total Time: 51 minutes
  • Yield: 4 servings 1x
  • Category: Dinner/Entree
  • Method: Stove Top
  • Cuisine: American


Lamb Chops Recipe – a simple + delicious marinated lamb chops recipe that is perfect for any special occasion! Don’t forget that lamb sauce!



Lamb Chops + Marinade:

  • Approx. 1 pound lamb chops (8-10 lamb chops)*
  • 34 tablespoons olive oil (or avocado oil)
  • 3 tablespoons fresh garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 2 tablespoons fresh rosemary, minced
  • 12 teaspoons fresh lemon zest
  • 1/4 teaspoon dried oregano leaves

Lamb Sauce:

  • 1/2 cup plain Greek yogurt**
  • 2 tablespoons sour cream (regular or dairy-free)
  • 3 teaspoons garlic, minced
  • 2 teaspoons lemon juice
  • 1 teaspoon lemon zest, finely grated
  • 1/2 teaspoon kosher salt, more if desired
  • 1/8 teaspoon ground black pepper
  • 1/3 cup fresh mint leaves, minced and loosely packed


  1. Prep Lamb Chops: Pat lamb chops dry and place in a deep glass container or reusable silicone bag. Combine olive oil, garlic, kosher salt, ground black pepper, fresh rosemary, lemon zest and dried oregano leaves in a small bowl; whisk to combine. Pour marinade mixture over the lamb chops and ensure they are fully coated. Let marinate at least 30 minutes in the refrigerator or overnight. 
  2. Prep Lamb Sauce: Meanwhile, combine Lamb Sauce ingredients in a food processor or wide mouth mason jar (or other container suitable for using with an immersion blender). Process in the food process or use an immersion blender with the mason jar to fully combine sauce. Taste and adjust seasoning, as desired. The sauce can be refrigerated up to 3 days if you want to make it ahead of time. 
  3. Cook Lamb Chops: bring a large skillet to medium-high heat. Add a little drizzle of olive or avocado oil and swirl to coat the pan. In batches if necessary, add lamb chops to the skillet and cook approx. 2-3 minutes per side or until the internal temperature reaches 130 degrees F. (for medium-rare).  Remove lamb chops from pan and lest rest 5-10 minutes.
  4. Serving: After resting, serve lamb chops with the lamb sauce with some couscous and greens. 


  • *Lamb Chops: in testing we used a Frenched rack of lamb and cut the individual lolipop lamb chops apart. You can just as easily use regular lamb chops – whatever is available to you! 
  • **Dairy-Free Lamb Sauce: use a plain, unsweetened dairy-free yogurt in place of the plain Greek yogurt and use a dairy-free sour cream. 
  • Grilled Lamb Chops: feel free to cook these on the grill if you prefer – very similar cooking instructions! Sear both sides on high heat about 2-3 minutes each side or until internal temp reaches 130 degrees F. (for medium-rare).  Just make sure those grill grates are clean and rubbed with oil beforehand. Let rest and then serve.
  • Storage: store leftover lamb chops in an airtight container in the refrigerator for up to 3 days.