Grilled Berbere-Spiced Lamb Chops with Ethiopian-Inspired Sauce

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy lamb chops rubbed with spicy berbere seasoning and grilled to perfection, served with a tangy sauce reminiscent of Ethiopian flavors. This African recipe, ready in about 25 minutes, pairs lamb chops, berbere spice blend, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Ethiopian cuisine 400 cal/serving

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Ingredients

8 chops (about 1.5 lbs/680g) lamb chops
2 tbsp berbere spice blend
3 tbsp olive oil
4 minced garlic cloves
1/2 cup (120g) plain yogurt
2 tbsp lemon juice
2 tbsp chopped fresh parsley
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: In a medium bowl, combine 2 tbsp berbere spice blend, 3 tbsp olive oil, 4 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Rub this mixture thoroughly over 8 lamb chops and let marinate for at least 1 hour at room temperature.
Step 2: Preheat grill to medium-high heat (about 400°F). Grill the lamb chops for 4-5 minutes per side until they reach your preferred doneness and have a nice char.
Step 3: Meanwhile, mix 1/2 cup plain yogurt with 2 tbsp lemon juice and 2 tbsp chopped fresh parsley in a small bowl to make the sauce.
Step 4: Remove chops from grill and rest for 5 minutes. Serve the lamb chops drizzled with the yogurt sauce.