Grilled Berbere-Spiced Lamb Chops with Yogurt Sauce

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

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.

Tender lamb chops marinated in a fiery berbere spice blend and grilled to smoky perfection, served with a cooling yogurt and cucumber sauce. This African recipe, ready in about 27 minutes, pairs lamb rib 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 470 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: 15 min Cook: 12 min Serves 4 Ethiopian cuisine 470 cal/serving

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Ingredients

8 (about 2 lbs) lamb rib chops
2 tbsp berbere spice blend
3 tbsp olive oil
2 cloves minced garlic
1 tsp salt
1/2 tsp black pepper
1 cup plain Greek yogurt
1/2 cup cucumber, finely diced
1 tbsp lemon juice
1 tbsp chopped fresh mint

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Instructions

Step 1: In a bowl, whisk together 2 tbsp berbere spice blend, 3 tbsp olive oil, 2 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper to create a marinade.
Step 2: Rub the marinade all over 8 lamb rib chops, coating evenly. Cover and refrigerate for at least 2 hours, preferably overnight, to develop flavor.
Step 3: Preheat grill or grill pan to medium-high heat (about 400°F). Grill the lamb chops for 4-5 minutes per side for medium-rare, or longer to desired doneness, until nicely charred and cooked through.
Step 4: While lamb cooks, combine 1 cup plain Greek yogurt, 1/2 cup finely diced cucumber, 1 tbsp lemon juice, and 1 tbsp chopped fresh mint in a bowl. Stir well and refrigerate until serving.
Step 5: Remove lamb from grill and let rest for 5 minutes. Serve chops hot with a dollop of the cooling yogurt sauce on the side.