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RECIPES  |  MEAL PREP  |  KETO  |  COOKBOOK

Crusty Aussie Lamb Chops

This lamb chop recipe has a smoked paprika and turmeric marinade and is cooked in a hot cast iron pan until crusty and juicy. Served with a zesty salsa verde and pomegranate molasses yogurt sauce for an easy way to cook lamb chops at home.

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lamb chops

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This lamb chop recipe is easy to make and perfect to serve for a holiday party or get together. Sometimes, it can be a bit intimating make a full rack of lamb, but by cutting the Aussie lamb into individual lamb chop, it makes them much easier to cook. The best place to buy Aussie lamb chops is Costco – they only cost about $13 per pound and each rack is so meaty. Once you cut the lamb into chops, you will be amazed how big each one is and your friends are going to think you are a boss!

This post is a collaboration with my friends over at True Aussie Beef & Lamb. With the holiday season upon us and lots of guests coming over to your house, this is the type of recipe you will want to serve. The Aussie lamb chops are easy to make but are such a showstopper and everyone will think you are a rock star host. For more great holiday recipes and to see where you can buy Aussie Grassfed Beef and Lamb in your area visit: https://www.trueaussiebeefandlamb.com/where-to-buy/ #BeAussome #OwnYourParty

how to cook lamb chops
Juicy lamb chops recipe

How Do I Cook Lamb Chops?

The best way to cook lamb chops is to cut them into individual chops. This is much easier than cooking an entire Aussie rack of lamb and also allows the lamb to get crusty on both sides when cooked in a hot cast iron pan. Here are the steps for making lamb chops at home.

  1. Use a sharp knife to cut the rack into individual lamb chops. You can ask the butcher at the store to do this.
  2. Season both sides of the Aussie lamb chops with smoked paprika, turmeric powder, cumin and salt. Allow the lamb chops to sit at room temperature for 20-30 minutes so the marinade can go to work and the lamb is not cold.
  3. Heat a cast iron pan over medium-high heat with enough oil to coat the bottom. Cook for 3-4 minutes on the first side, flip, and cook another 2-3 minutes.
  4. Allow the lamb chops to rest before serving with the pomegranate molasses yogurt sauce and salsa verde.

What Is A Good Lamb Chop Marinade?

I like to use a dry rub marinade for lamb chops because it adds so much flavor without any fat or calories. Combine 1/2 teaspoon each of smoked paprika, ground turmeric, and cumin in a small bowl. Season the Aussie lamb chops with a generous pinch of spice rub and salt on both sides and allow to sit at room temperature for 20-30 minutes. This will take the chill off the lamb and allow the marinade to infuse flavor.

Alternatively, you can season the lamb chops with the spice rub but not the salt and store in the fridge 2-6 hours. Remove from fridge, add salt, and allow to come to room temperature before cooking.

lamb chops with yogurt sauce
Spice crusted lamb chops recipe

What Sauce Can I Serve With Lamb Chops?

It is nice to serve lamb chops with something creamy and cool like my pomegranate molasses yogurt sauce. Just combine some Greek style yogurt with grated garlic, lemon zest, lemon juice, salt, and pepper. Right before serving, swirl in 1-2 tablespoons of pomegranate molasses, which is tart and sweet. The flavors go great with the Aussie lamb chop marinade and have a Moroccan vibe going on.

You can also serve the cooked lamb chops with salsa verde. It is a really fresh and tangy sauce made with extra virgin olive oil, capers, lemon zest & juice, chili, garlic, and herbs. The salsa verde cuts through the richness of the lamb chops and compliments the lamb so well.

Make sure to check out my other healthy lamb recipes:

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lamb chops

Aussie Lamb Chop Recipe with Yogurt Sauce

Course: Main Course
Cuisine: American
Keyword: lamb, lamb chops
Prep Time: 20 minutes
Cook Time: 7 minutes
Total Time: 27 minutes
Calories: 165 kcal
Author: Bobby Parrish

Spice crusted lamb chop recipe served with pomegranate molasses yogurt sauce and zesty salsa verde. The lamb chops are cooked in a hot cast iron pan until crusty on the outside and juicy inside.

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Ingredients

For the lamb chops:

  • 1 rack of Aussie Lamb Chops
  • ½ teaspoon each smoked paprika turmeric powder, & cumin
  • 2 tablespoons pistachios chopped
  • Kosher salt
  • Avocado or olive oil

For the yogurt sauce:

  • ½ cup Greek style yogurt
  • 2 cloves garlic finely grated
  • Zest & juice of half a lemon
  • 1 teaspoon finely chopped parsley
  • ¼ teaspoon salt & fresh cracked pepper
  • 1-2 tablespoons pomegranate molasses

For the salsa verde:

  • ¼ cup really good extra virgin olive oil
  • 1 teaspoon fresh chopped parsley
  • Zest & juice of half a lemon
  • 1 teaspoon capers drained & minced
  • 1 clove garlic grated
  • 1 teaspoon Dijon or stone ground mustard
  • ¼ teaspoon red pepper flakes or ½ a red chile minced
  • 1/8 teaspoon salt & one crack of black pepper

Instructions

  1. Cut the Aussie rack of lamb into individual chops and set aside. Make the spice rub by combining the paprika, turmeric, and cumin in a small bowl and mix well. Season both sides of the lamb chops with a generous pinch of salt and spice rub. Allow the lamb chops to sit at room temperature for 20-30 minutes.
  2. Meanwhile, make the salsa verde by combining all ingredients in a small bowl and mix well. Check for seasoning, you want the flavor to be a bit salty, lemony and spicy. Set aside.
  3. Make the yogurt sauce by combining everything except the pomegranate molasses in a small bowl and mix well. You will add the molasses right before serving, otherwise the color will bleed into the yogurt too much.
  4. For the lamb chops, pre-heat a large cast iron pan over medium-high heat for with enough oil to coat the bottom of the pan. Once the oil is hot, add 4-5 lamb chops to the pan, making sure not to overcrowd the pan, and cook for 3-4 minutes, or until nice and crusty of the first side. Flip and cook another 2-3 minutes, or until cooked to your liking. Repeat with the second batch.
  5. To serve the lamb chops, decorate the bottom of a platter with some of the yogurt sauce and swirl in 1-2 tablespoons of pomegranate molasses. Place the lamb chops on top and spoon over some of the salsa verde and garnish with chopped pistachios. Serve with leftover yogurt sauce and salsa verde on the side, enjoy!
Nutrition Facts
Aussie Lamb Chop Recipe with Yogurt Sauce
Amount Per Serving (1 chop)
Calories 165 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Protein 15g 30%
* Percent Daily Values are based on a 2000 calorie diet.

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