These Tasty Tender Lamb Chops are ideal for special dinners, brunches, or any occasion where you want a dish that feels both comforting and impressive. It is marinated with simple pantry ingredients, a buttery lemon glaze, and a creamy tangy sauce. This lamb chops recipe delivers restaurant-level flavor with very little effort and guaranteed hit every time!

Everyone has their own way of making lamb chops. For me, this recipe is about blending classic Western cooking with bold South Asian flavors.

Traditionally, lamb chops are seasoned with herbs like parsley or rosemary. While those work beautifully, I chose to use fresh coriander leaves instead. Coriander is a staple herb in South Asian kitchens and adds a bright, fresh flavor that pairs perfectly with lamb.

Another key element in this recipe is the yogurt-based marinade. Yogurt is commonly used in South Asian cooking to naturally tenderize meat. It also helps the spices penetrate deeply, resulting in lamb chops that are juicy, flavorful, and tender after cooking. The yogurt also helps balance the spices, preventing the flavors from becoming overpowering.

By combining familiar Western techniques with South Asian ingredients, this recipe creates a balanced fusion. The result is a dish that is simple to prepare, rich in flavor, and consistently reliable.

Tasty Tender Lamb Chops

Tasty lamb chops marinated in aromatic spices and cooked until perfectly tender.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 2

Course: Main Course

Ingredients Method Notes

Ingredients

For the Marinade

4 lamb chops
¼ cup olive oil
2 tablespoons mustard paste
Juice of 1 lemon
2 tablespoons yogurt
1 teaspoon paprika
½ teaspoon crushed red pepper
1 teaspoon cumin powder
1 teaspoon garlic paste
1 teaspoon coriander powder
Salt to taste

For the Butter Glaze

½ stick 4 tbsp butter
A few chopped coriander leaves
½ teaspoon black pepper
Zest of 1 lemon
1/2 tablespoon lemon juice

Serving Sauce

2 tablespoons Greek yogurt
1 teaspoon barbecue sauce
1 teaspoon mustard paste
1 teaspoon chili sauce

(Use half barbecue + half chili sauce for a lighter, less tangy version.)

To Serve

Fries roasted vegetables, mashed potatoes, or garlic bread

Method

Instructions

Marinate the Lamb

Mix all marinade ingredients in a bowl.
Coat the lamb chops thoroughly. Cover and refrigerate for at least 2 hours, ideally overnight for maximum tenderness and flavor. This yogurt-mustard base is the secret to breaking down the fibers for a tender bite.

Prepare the Butter Glaze and Sauce

While the lamb comes to room temperature, mix the butter, coriander, black pepper, lemon zest, and juice for the glaze. This glaze gives the chops their glossy, restaurant-style finish. In a separate bowl, stir together the Greek yogurt, barbecue, mustard paste, and chili sauce. Preparing these now ensures you can serve the lamb the moment it leaves the pan.

Cook the Lamb Chops

Heat just enough oil to lightly coat the bottom of your cast-iron skillet over medium-high heat. Since the lamb is already coated in a 1/4 cup oil marinade, you only need a little extra in the pan to get that golden-brown crust.
Add 2 chops at a time to maintain even heat. Fry each side for 3–4 minutes, depending on thickness.
Important: Do NOT exceed 4 minutes per side to prevent dryness. For perfectly cooked lamb, aim for medium-rare (145°F / 63°C) using a meat thermometer.

The Glossy Finish

Remove the chops from the pan and immediately brush them with the Butter Glaze. This adds a professional shine and a final burst of citrus aroma. Let the meat rest for 5 minutes before plating with your sauce and sides. This rest is crucial, it keeps the juices inside the meat rather than on the plate!
Plate with fries, roasted veggies, or a fresh salad.
Serve with the prepared sauce on the side.