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Served lamb chops with fries and sauce.

Tasty Tender Lamb Chops

Tasty lamb chops marinated in aromatic spices and cooked until perfectly tender.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
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
    1. Mix all marinade ingredients in a bowl.
    2. 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.
      marinated lamb chops
    Prepare the Butter Glaze and Sauce
    1. 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.
      making buttery glaze for the lamb chops
    Cook the Lamb Chops
    1. 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.
    2. 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.
      frying lamb chops on cast iron pan
    The Glossy Finish
    1. 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!
    2. Plate with fries, roasted veggies, or a fresh salad.
      pan served lamb chops
    3. Serve with the prepared sauce on the side.

    Notes

    • Overnight marination gives the best flavor and helps keep the meat tender.
    • A cast-iron pan gives the perfect golden sear.
    • Brush the glaze at the very end to keep the chops juicy and glossy.