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Coriander-Thyme Lamb Chops with Yogurt Sauce

Photo: Jennifer Causey; Styling: Claire Spollen


Serves 2 (serving size: 2 chops and about 1/3 cup sauce)

Lamb loin chops look like miniature T-bone steaks and are much leaner than lamb shoulder chops. If you can't find them, you can substitute 2 (4-ounce) beef tenderloin steaks.


  • 2 garlic cloves, divided
  • 4 (4-ounce) lamb loin chops
  • 4 teaspoons extra-virgin olive oil, divided
  • 1 teaspoon coriander seeds, crushed
  • 1 teaspoon finely chopped fresh thyme
  • 1/2 teaspoon kosher salt, divided
  • 4 teaspoons fresh lemon juice
  • 1 tablespoon finely chopped fresh mint
  • 1 teaspoon honey
  • Dash of ground red pepper
  • 1 (7-ounce) container plain 2% reduced-fat Greek yogurt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray

Nutrition Information

  • calories 376
  • fat 20.8 g
  • satfat 5.9 g
  • monofat 10.8 g
  • polyfat 1.6 g
  • protein 37 g
  • carbohydrate 9 g
  • fiber 1 g
  • cholesterol 97 mg
  • iron 2 mg
  • sodium 594 mg
  • calcium 101 mg

How to Make It

  1. Cut 1 garlic clove in half. Rub cut sides of garlic evenly over lamb chops. Combine 2 teaspoons oil, coriander seeds, and thyme in a small bowl. Rub spice mixture evenly over lamb chops. Let stand 8 minutes.

  2. Mince remaining garlic clove. Sprinkle minced garlic with 1/8 teaspoon salt; mash with the side of a knife to form a paste. Combine garlic paste, remaining 2 teaspoons oil, juice, mint, honey, red pepper, and yogurt in a small bowl.

  3. Heat a grill pan over medium-high heat. Remove lamb chops from marinade; discard marinade. Sprinkle lamb chops with remaining 3/8 teaspoon salt and black pepper. Coat pan with cooking spray. Add lamb chops to pan; grill 3 minutes on each side or until desired degree of doneness. Serve with yogurt mixture.