This easy Lamb Chop Recipe creates a tender, juicy meat in minutes. Paired with our homemade feta cream sauce, this meal is a delicacy that can be made for an easy weeknight dinner.
This post was sponsored by the American Lamb Board. All opinions are my own.
Let's Chat Lamb
I love lamb. Its such a tender, flavorful meat. American Lamb is raised by farmers and ranchers who care for their land and animals. When you choose American Lamb, you support the nation’s shepherds and their families and help to sustain working farmland and farm communities. These family farmers and ranchers throughout the U.S. are passionate about providing you with high quality, flavorful lamb in a way that sustains our industry, supports our communities, and preserves our land and resources for future generations. Raising sheep improves the quality of our land, supports rural communities, and provides food and fiber for the nation.
What Do I Need To Make this Easy Lamb Chop Recipe?
For this easy recipe, you'll need:
- lamb chops
- butter
- thyme
- garlic
- olive oil
- sour cream
- feta cheese
Tell Me How To Make It!
Let's start with the feta cream sauce, and them move on to the chops. The chops will cook up fast, so prepping the sauce first will leave your hands free later on.
- Combine sour cream, olive oil, and feta cheese in a blender.
- Blend until smooth.
- Prep chops by drying them with a paper towel, and then seasoning generously with salt and pepper on each side.
- Heat olive oil in a cast iron skillet, over medium to medium-high heat.
- Fry lamb chops in hot oil for 4 minutes until the bottom side is golden brown and seared.
- Flip the chops over and place 1 tab of butter on each chop. Add minced garlic and thyme to the hot oil.
- Stir the garlic quickly so it doesn’t burn. Continue to cook chop for 4 minutes until seared and golden brown. Cook to desired doneness using a meat thermometer. Lamb should be cooked to a minimum internal of 145 before allowing for a 3 minute rest.
- Sear the fat side of the chop until golden.
- Let meat rest on a cutting board for 3 minutes.
- Top with feta cream sauce.
Tell Me How To Buy Lamb Chops
The chops you choose should have a light red, finely textured meat with smooth, white fat. Marbling is not as important with lamb as it is with beef, but the fat on your chops should be evenly distributed. Also, the chops should be a little bit more than an inch thick.
What Type of Lamb Chops Should I Use?
There are a few types of lamb chops - any will work for this recipe.
- Tender rib chops are cut from the rack and the long rib bone provides a delicate effect on the plate.
- Sirloin chops are tiny T-bone steaks with a generous ratio of meat-to-bone. This is what I used here.
- Wallet-friendly shoulder chops have the bone-in elegance of their counterparts with a more toothsome texture that’s great for braising.
What Should I Serve With Easy Lamb Chops?
I've used a feta cream sauce to top these chops with, so the flavors are on the Mediterranean side. I like to pair this dish with roasted potatoes and a salad. Some other great options would be:
- Summer Corn Salad
- Summer Asparagus Salad
- Lemon Pesto Cauliflower Rice
- Roasted Sweet Potatoes with Bacon
KEEP IN TOUCH!
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Easy Lamb Chop Recipe with Feta Cream Sauce
Ingredients
- ⅓ cup plain greek yogurt
- 1 cup feta cheese
- 0.375 cups olive oil divided
- 8 lamb chops (about 4 oz each)
- 8 Tablespoon butter
- 3 cloves garlic minced
- 4 sprigs thyme
- salt and pepper
Instructions
- Combine greek yogurt, ¼ cup olive oil, and feta cheese in a blender.
- Blend until smooth.
- Prep chops by drying them with a paper towel, and then seasoning generously with salt and pepper on each side.
- Heat 2 tablespoon olive oil in a cast iron skillet, over medium to medium-high heat.
- Fry lamb chops in hot oil for 4 minutes until the bottom side is golden brown and seared.
- Flip the chops over and place 1 tab of butter on each chop. Add minced garlic and thyme to the hot oil.
- Stir the garlic quickly so it doesn’t burn. Continue to cook chop for 4 minutes until seared and golden brown. Cook to desired doneness using a meat thermometer. Lamb should be cooked to a minimum internal of 145 before allowing for a 3 minute rest.
- Sear the fat side of the chop until golden.
- Let meat rest on a cutting board for 3 minutes.
- Top with feta cream sauce.
Notes
- Tender rib chops are cut from the rack and the long rib bone provides a delicate effect on the plate.
- Sirloin chops are tiny T-bone steaks with a generous ratio of meat-to-bone. This is what I used here.
- Wallet-friendly shoulder chops have the bone-in elegance of their counterparts with a more toothsome texture that’s great for braising.
Robin says
Ingredients list Greek yogurt but instructions say sour cream …. ?
Kadee says
Sorry about that, I will correct. Sour cream and greek yogurt can generally be used for the same thing.