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.
- 1/3 cup plain greek yogurt
- 1 cup feta cheese
- 0.375 cups olive oil divided
- 8 lamb chops (about 4 oz each)
- 8 tbsp butter
- 3 cloves garlic minced
- 4 sprigs thyme
- salt and pepper
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Combine sour cream, 1/4 cup olive oil, and feta cheese in a blender.
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Blend until smooth.
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Prep chops by drying them with a paper towel, and then seasoning generously with salt and pepper on each side.
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Heat 2 tbsp olive oil in a cast iron skillet, over medium to medium-high heat.
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Fry lamb chops in hot oil for 4 minutes until the bottom side is golden brown and seared.
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Flip the chops over and place 1 tab of butter on each chop. Add minced garlic and thyme to the hot oil.
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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.
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Sear the fat side of the chop until golden.
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Let meat rest on a cutting board for 3 minutes.
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Top with feta cream sauce.
Nutritional Information includes 2 tbsp feta sauce per serving.
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.
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.