Pan-Seared Lamb Chops with Za'atar and Sumac Yogurt Sauce

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

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 seasoned with za'atar spice blend, served with a tangy sumac-infused yogurt sauce that highlights classic Lebanese flavors. This Lebanese-inspired lamb recipe, ready in about 20 minutes, pairs lamb chops, za'atar, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 calories and feeds 3, 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: 10 min Cook: 10 min Serves 3 Lebanese cuisine 370 cal/serving

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Ingredients

6 pieces (about 1.5 lbs) lamb chops
2 tbsp za'atar
3 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 cup Greek yogurt
1 tbsp sumac
1 tbsp lemon juice
1, minced garlic clove
2 tbsp, chopped fresh mint leaves

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Instructions

Step 1: Pat dry 6 lamb chops and season evenly with 2 tbsp za'atar, 1 tsp salt, and 1/2 tsp black pepper on both sides. Drizzle 2 tbsp olive oil over the chops and rub the seasoning in.
Step 2: Heat a large skillet over medium-high heat and add 1 tbsp olive oil. When shimmering, add the lamb chops and sear for 4 minutes per side until a golden crust forms and internal temperature reaches 135°F for medium-rare.
Step 3: While lamb cooks, mix 1 cup Greek yogurt with 1 tbsp sumac, 1 tbsp lemon juice, 1 minced garlic clove, and 2 tbsp chopped fresh mint in a bowl. Stir until smooth and refrigerate.
Step 4: Once lamb chops are cooked, rest them on a plate for 5 minutes. Serve each chop topped with 2 tbsp of the sumac yogurt sauce alongside fresh greens or warm pita bread.