Harissa-Rubbed Lamb Chops and Lemon-Dill Yogurt
Juicy lamb chops coated in smoky harissa spice, paired with a cool, herby yogurt sauce that cuts through the richness. This mediterranean 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
Instructions
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Harissa-Rubbed Lamb Chops and Lemon-Dill Yogurt take to make?
Total time is about 35 minutes (25 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Harissa-Rubbed Lamb Chops and Lemon-Dill Yogurt?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lamb chops from drying out.
Can I substitute ingredients in Harissa-Rubbed Lamb Chops and Lemon-Dill Yogurt?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Harissa-Rubbed Lamb Chops and Lemon-Dill Yogurt for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Harissa-Rubbed Lamb Chops and Lemon-Dill Yogurt?
Mediterranean mediterranean like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
The aroma while cooking this was absolutely heavenly.
- ★★★★★
I've tried many beef recipes and this is hands down the best.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
