This lamb chop recipe is so simple and quick. It’s one of our go-to weeknight meals and also one of our favorite Easter dinners because it allows us more time to hunt easter eggs. You can get fancy with lamb chops and coat them in a pistachio crust like we did, but they’re also good simply seasoned with salt and pepper. And to balance the richness of the lamb, we paired the chops with a tangy sumac yogurt sauce and served alongside some arugula and shaved radishes tossed with olive oil and lemon juice.
For the Lamb:
1 lamb rack (1 ¾ - 2 pounds), French trimmed and cut into 8 individual chops
Freshly ground black pepper
For Yogurt Sauce:
1 cup greek yogurt
1 Tbsp. sumac
1 Tbsp. good quality olive oil
1 teaspoon fresh minced garlic
1 teaspoon lemon zest
1 TB lemon juice
¼ teaspoon cayenne, plus more for spice
Salt & pepper
Preheat oven to 425 degrees.
Allow lamb chops to sit at room temperature for about 15 minutes. Pat them dry and then season both sides of the lamb chops with salt and pepper.
Heat 2 tablespoons olive oil in a large cast iron pan over medium-high heat. When the oil is hot and shimmery (but not smoking), add the lamb chops and sear for about 3 minutes on each side until they are a deep golden brown and caramelized. Transfer the pan to preheated oven and finish cooking the lamb chops - about 4 minutes for medium rare. Transfer to a platter or board to rest while you make the yogurt.
Make the yogurt sauce by whisking together all ingredients together. Taste and adjust seasoning as needed. Serve with warm lamb chops.