Marinated Lamb With House Special Sauce Recipe

Prepare the marinade

In a large bowl combine Greek yogurt, olive oil, lemon juice, minced garlic, chopped rosemary, ground cumin, smoked paprika, ground black pepper, kosher salt and honey. Whisk until smooth and homogeneous.

Marinate the lamb

Pat the lamb chops dry with paper towel. Add lamb to the bowl and rub the marinade thoroughly over every piece, ensuring the yogurt mixture gets into crevices. Cover bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight (8–12 hours) for best flavor and tenderness.

Bring to room temperature

Remove marinated lamb from refrigerator 30–45 minutes before cooking to come to room temperature so it cooks evenly.

Cook the lamb (pan-sear method)

Heat a heavy skillet or cast-iron pan over medium-high heat until hot. Add 1 tbs olive oil and swirl. Shake excess marinade from each chop (do not wipe completely; a thin layer is fine). Place chops in hot pan without crowding. Sear 3–4 minutes per side for medium-rare (internal temperature 58–62°C / 136–144°F). For thicker chops or bone-in shoulder, sear 4–5 minutes per side and finish in a 180°C (350°F) oven for 6–10 minutes to reach desired doneness. Use an instant-read thermometer to confirm. Transfer cooked chops to a plate and tent loosely with foil; rest 6–8 minutes to redistribute juices.

Alternative grill method

Preheat grill to medium-high. Oil grates. Shake excess marinade from chops and grill 3–4 minutes per side for medium-rare (time slightly longer for thicker cuts). Avoid excessive flare-ups; move chops to indirect heat if charring too quickly. Rest as above.

Make the sauce

In a medium bowl combine 1/2 cup Greek yogurt, mayonnaise, lemon juice, extra virgin olive oil and grated garlic. Stir until smooth.

Season and finish

Add chopped mint and parsley, ground cumin, sumac (or smoked paprika), hot sauce if using, salt and black pepper. Taste and adjust acidity or salt: add more lemon for brightness or a pinch more salt as needed. Chill at least 15 minutes to let flavors meld; can be made up to 24 hours ahead and refrigerated in an airtight container.

Arrange rested lamb on a warm serving platter. Spoon house special sauce into a small bowl or drizzle lightly over the lamb. Garnish with fresh parsley leaves and serve lemon wedges alongside for squeezing.

Serve immediately while lamb is warm. Leftover sauce keeps 3–4 days refrigerated; leftover lamb reheats gently in a 160°C (325°F) oven until warmed through to avoid drying.