Grilled Herb-Packed Lamb Chops & Yogurt Sauce – Zenwise Grilled Herb-Packed Lamb Chops & Yogurt Sauce – Zenwise
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Grilled Herb-Packed Lamb Chops & Yogurt Sauce

Everybody loves grilled chicken, grilled steak, or a bunch of burgers on the grill.  But what about grilling something different—like lamb chops? Ours are made with a yogurt and herb marinade then grilled to perfection! You’re going to want to make these so keep reading on.


About That Marinade…

Whole milk Greek yogurt is the secret to extra deliciousness for this recipe! Yogurt slowly tenderizes meat and infuses the chops with lots of flavor.

This marinade consists of 4 ingredients: yogurt, shallots, salt, and lemon. It’s a perfect match for lamb's richness. We also reserve part of the marinade to make a quick finishing sauce after the lamb is done.

Serve the lamb with couscous and cucumber salad for a hearty [and gut friendly] meal.


Why We Love These Ingredients

Lamb is an excellent source of protein and vital nutrients, like iron, zinc, and selenium. It’s also loaded with other essential B vitamins, like niacin, B12 and pantothenic acid (vitamin B5). B vitamins help support your nervous system and promote healthy energy levels.

Greek Yogurt includes magnesium, and phosphorus which not only support your skeleton but may even increase bone formation. And since Greek yogurt is a fermented food, it increases levels of ‘good’ microbes in your gut. That’s a health-boosting bonus for your digestion and immune system!

Couscous contains selenium, an essential mineral with tons of health benefits. Selenium is an antioxidant that helps your body repair damaged cells and decreases inflammation. It also helps reduce the buildup of plaque and cholesterol in blood vessels.


Some Pro Tips to Get You Started

The best way to grill lamb chops is hot and fast! Heat your grill to medium high heat and sear each side for 3 or 4 minutes per side. Use an instant-read meat thermometer to measure for doneness; we recommend pulling the lamb off the grill at 130 degrees for a nice medium rare.

Leave the cover open during grilling; juicy lamb can cause flare-ups that could lead to scorching if left unattended.

We also recommend marinating the lamb for 2 hours but really, the longer the better for more flavor and tenderness! You can make the yogurt marinate ahead and refrigerate in an airtight container for up to 3 days.


To make couscous salad:

  1. Bring water or stock, olive oil or butter, and salt to a boil.
  2. Add couscous and stir once. Turn off heat and cover to allow couscous to steam for 5 minutes.
  3. Drizzle in 1 tsp olive oil, fluff with a fork and let cool about 10 minutes in a salad bowl (toss occasionally reduce sticking). 
  4. Add sliced cucumbers, cherry tomatoes, a drizzle of olive oil and a squeeze of lemon juice. Add about ½ cup of fresh herbs, plus salt and pepper to taste.


Grilled Lamb Chops with Herby Yogurt Sauce

Cooking time: 15 mins

Prep time: 10 minutes


  • 1 ½ cups plain whole-milk Greek yogurt
  • 1 Tbsp minced shallot)
  • 2 tsp salt, plus more to taste
  • 1 tsp grated lemon zest, plus 1 tablespoon fresh lemon juice (from 1 lemon), divided
  • 24 baby rib lamb chops (about 3 ounces each)
  • Black pepper, to taste
  • 1 cup packed mixed fresh tender herbs (such as parsley, dill, and mint leaves), plus more for serving
  • Cooked couscous and sliced cucumbers, for serving


  1. Stir together yogurt, shallot, salt, and lemon zest in a medium bowl. Measure 1 cup of the mixture into a large ziplock plastic bag. Reserve ½ cup yogurt mixture in a separate bowl; Cover and refrigerate until ready to serve.

  2. Add lamb chops to ziplock bag; seal and turn to coat lamb in sauce. Marinate in refrigerator for at least 2 hours or up to 24 hours.

  3. While lamb is marinating and just before grilling, make couscous salad.

  4. Preheat grill to high (450°F to 500°F). Scrape off excess marinade from lamb and discard remaining marinade in bag. Sprinkle chops evenly with salt and pepper. Arrange chops on oiled grill grates; grill, uncovered, turning once or twice, until browned and a thermometer inserted in thickest portion of meat registers 130°F for medium-rare, about 6 minutes. Transfer chops to a platter; let rest 5 minutes.

  5. Transfer reserved yogurt mixture to a food processor. Add fresh herbs and lemon juice; pulse until smooth, about 20 pulses. Serve chops alongside sauce, cooked couscous, cucumbers, and additional herbs. Enjoy!



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