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Lamb Chops with Yogurt Drizzle


1 rack lamb chops, cut into individual chops

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon dried oregano

2 each garlic cloves, minced

2 tablespoons mint leaves, sliced thin

2 tablespoons pomegranate molasses

heavy pinch kosher salt

heavy pinch ground black pepper

3 tablespoons olive oil


For the yogurt drizzle:

½ cup plain yogurt

½ tablespoon olive oil

1-2 tablespoons water, as needed

Large pinch zaatar

Salt, to taste


For serving:

Pomegranate molasses

Your favorite sea salt, I love Maldon



Marinate the lamb chops: combine the garlic powder, onion powder, dried oregano, garlic cloves mint, pomegranate molasses, salt, ground black pepper and olive oil in a large plastic bag. Add the lamb chops. Shake the bag to mix everything. Let the lamb chops marinate overnight in the refrigerator. The following day, remove from the refrigerator about an hour before you want to cook them. You can sear the lamb chops in a heavy-bottomed saute pan or cast iron pan with a drizzle of oil or broil them in your oven until your desired temperature. I like to cook my lamb chops to a medium-rare, which takes about 4 minutes per side on a grill or in a saute pan. Serve the lamb chops drizzled with a little of the yogurt, some pomegranate molasses and a pinch of sea salt.

To make the yogurt: whisk the yogurt with the olive oil and a little water until you reach a drizzling consistency. Season with the zaatar and a pinch of salt.