Roasted Berbere-Spiced Lamb Chops with Ethiopian-Inspired Sauce
Juicy lamb chops rubbed with berbere spice and roasted to perfection, served with a tangy Ethiopian-inspired tomato and onion sauce. This Ethiopian-inspired lamb recipe, ready in about 35 minutes, pairs lamb chops, berbere spice mix, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 pieces (about 2 lbs) lamb chops
- 2 tbsp berbere spice mix
- 3 tbsp olive oil
- 1 medium, thinly sliced yellow onion
- 2 medium, diced tomatoes
- 2, minced garlic cloves
- 1 tbsp red wine vinegar
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp, chopped fresh parsley
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F. Rub 8 lamb chops evenly with 2 tbsp berbere spice mix and 1 tbsp olive oil, coating all sides.
- Step 2: Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear lamb chops for 2 minutes per side until browned.
- Step 3: Transfer skillet to the oven and roast lamb chops for 8-10 minutes for medium doneness.
- Step 4: While lamb roasts, heat remaining 1 tbsp olive oil in a saucepan over medium heat. Add 1 medium thinly sliced yellow onion and sauté for 5 minutes until soft and translucent.
- Step 5: Add 2 minced garlic cloves and cook for 1 minute until fragrant.
- Step 6: Stir in 2 diced medium tomatoes, 1 tbsp red wine vinegar, 1 tsp salt, and 1/2 tsp black pepper. Simmer sauce for 10 minutes until thickened.
- Step 7: Remove lamb from oven and let rest 5 minutes. Spoon tomato-onion sauce over lamb chops and garnish with 2 tbsp chopped fresh parsley before serving.
Frequently asked questions
How long does Roasted Berbere-Spiced Lamb Chops with Ethiopian-Inspired Sauce take to make?
Total time is about 35 minutes (15 min prep + 20 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 Roasted Berbere-Spiced Lamb Chops with Ethiopian-Inspired Sauce?
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 Roasted Berbere-Spiced Lamb Chops with Ethiopian-Inspired Sauce?
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 Roasted Berbere-Spiced Lamb Chops with Ethiopian-Inspired Sauce 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 Roasted Berbere-Spiced Lamb Chops with Ethiopian-Inspired Sauce?
Ethiopian lamb 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.
