Harissa-Rubbed Lamb Chops and Lemon-Dill Yogurt

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

Juicy lamb chops coated in smoky harissa spice, paired with a cool, herby yogurt sauce that cuts through the richness. This Mediterranean recipe, ready in about 35 minutes, pairs lamb chops, harissa paste, fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Ingredients

• 1.25 lbs lamb chops
• 2 tbsp harissa paste
• 2 tbsp fresh dill
• 1/2 cup plain yogurt
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 clove garlic
• 1/2 tsp sea salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Pat 1.25 lbs lamb chops dry with paper towels. In a bowl, mix 2 tbsp harissa paste, 1 tbsp chopped dill, 1 tbsp olive oil, 1 minced garlic clove, 1/2 tsp sea salt, and 1/4 tsp black pepper. Rub mixture evenly over both sides of chops and let sit for 15 minutes.
2. Step 2: Heat a cast-iron skillet over medium-high heat. Add chops and sear for 4-5 minutes per side until a deep brown crust forms and internal temperature reaches 135°F for medium-rare.
3. Step 3: Whisk 1/2 cup plain yogurt, 1 tbsp lemon juice, 1 tbsp chopped dill, and a pinch of salt in a small bowl. Refrigerate until serving.
4. Step 4: Rest chops for 5 minutes, then serve with lemon-dill yogurt sauce drizzled over the top, ensuring each serving gets 2 tbsp sauce.