Herb-Crusted Spring Lamb Chops

By AislePrompt Editorial · ·

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 developed and reviewed.

Tender lamb chops coated in a fragrant herb crust, grilled to perfection and served with a tangy mint yogurt sauce. This Mediterranean recipe, ready in about 35 minutes, pairs Lamb chops, Fresh rosemary, Fresh thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 20 min Cook: 15 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat grill to medium-high heat (375°F). In a food processor, pulse 2 tbsp rosemary, 1 tbsp thyme, 4 minced garlic cloves, 1/2 cup panko breadcrumbs, 1 tsp salt, and 2 tbsp olive oil until finely chopped.
  2. Step 2: Rub the herb mixture evenly over 1.5 lb lamb chops, pressing firmly to adhere. Let rest at room temperature for 15 minutes.
  3. Step 3: Grill lamb chops for 4-5 minutes per side until browned and cooked to medium-rare (internal temperature 130°F). Rest for 5 minutes before serving.
  4. Step 4: For the sauce: whisk 1 cup yogurt, 2 tbsp chopped fresh mint, 1 tbsp lemon juice, and 1/2 tsp salt until smooth. Chill until ready to serve.
  5. Step 5: Serve lamb chops with the mint yogurt sauce on the side, garnished with additional rosemary sprigs.

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