Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Marinade
For cooking & garnish
Method
Marinade
- 1
Prepare garlic and marinade
Peel and finely mince or grate the garlic. In a bowl, combine the yogurt, olive oil, lemon juice, minced garlic, ground cumin, ground coriander, sweet paprika, dried oregano, salt and black pepper. Whisk until smooth and evenly combined.
- 2
Marinate chops
Pat the lamb chops dry with paper towel. Make 2–3 shallow slashes through the fat edge of each chop to prevent curling. Add the chops to the marinade, coating thoroughly on both sides. Cover and refrigerate for at least 2 hours, preferably 4–6 hours; for best flavor overnight (up to 24 hours).
Cook & finish
- 3
Bring to room temperature
Remove the marinated chops from the refrigerator 30–45 minutes before cooking to come to near room temperature. This helps them cook evenly.
- 4
- 5
Sear chops
Remove excess marinade from the chops (shake off but do not wipe completely — a thin coating is fine). Place chops in the hot pan without crowding. Sear for 2.5–3 minutes on the first side until well browned. Flip and sear the other side 2.5–3 minutes. If chops are thicker than 1 inch, reduce heat to medium and continue cooking 2–4 minutes per side until desired doneness.
- 6
- 7
Rest the chops
Transfer the chops to a plate or cutting board and tent loosely with foil. Rest for 5–7 minutes so juices redistribute. While resting, squeeze a little lemon over each chop if desired.
- 8
Garnish and serve
Sprinkle chopped fresh parsley over the chops and serve with lemon wedges on the side. Serve immediately.