Lemon-Garlic Roasted Lamb Chops with Rosemary and Mint Yogurt Sauce

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

Succulent lamb chops roasted with bright lemon and garlic flavors, served with a cooling rosemary and mint-infused yogurt sauce to balance the rich meat. This Mediterranean-inspired lamb recipe, ready in about 50 minutes, pairs lamb rib chops, lemon zest, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 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

• 8 chops (about 1.5 lbs) lamb rib chops
• 1 tbsp lemon zest
• 2 tbsp, freshly squeezed lemon juice
• 4, minced garlic cloves
• 2 tbsp, chopped fresh rosemary
• 3 tbsp extra virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 cup plain Greek yogurt
• 2 tbsp, chopped fresh mint leaves
• 1 tsp honey

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Instructions

1. Step 1: In a small bowl, combine 3 tablespoons extra virgin olive oil, 1 tablespoon lemon zest, 2 tablespoons fresh lemon juice, 4 minced garlic cloves, 2 tablespoons chopped fresh rosemary, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper to create the marinade.
2. Step 2: Place 8 lamb rib chops (about 1.5 pounds) in a large dish or zip-top bag and pour the marinade over them, turning to coat. Marinate at room temperature for 30 minutes or refrigerate for up to 4 hours.
3. Step 3: Preheat oven to 400°F. Heat a large ovenproof skillet over medium-high heat. Sear the lamb chops for 2 minutes per side until browned and fragrant.
4. Step 4: Transfer the skillet to the oven and roast lamb chops for 8-10 minutes for medium-rare, or until a meat thermometer reads 135°F. Remove from oven and let rest for 5 minutes.
5. Step 5: While the lamb rests, stir together 1 cup plain Greek yogurt, 2 tablespoons chopped fresh mint leaves, and 1 teaspoon honey in a small bowl until smooth.
6. Step 6: Serve the roasted lamb chops with a dollop of the rosemary and mint yogurt sauce on the side.