Lamb Loin Chops with Greek Salad and Yogurt-Lemon Sauce

[Photograph: Nick Kindelsperger]

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Lamb Loin Chops with Greek Salad and Yogurt-Lemon Sauce

About This Recipe

Yield:serves 4
Active time:30 minutes
Total time:30 minutes
This recipe appears in: Dinner Tonight: Lamb Loin Chops with Greek Salad and Yogurt-Lemon Sauce


  • 4 tablespoons olive oil, divided
  • 2 tablespoons fresh juice from about 1 lemon, divided
  • 2 large tomatoes, stems and seeds removed, chopped
  • 1 cucumber, peeled, quartered lengthwise, and chopped into 1/4-inch pieces
  • 1/2 medium red onion, thinly sliced
  • 1 cup Kalamata olives, pits removed, cut in half
  • 1/2 teaspoon dried oregano
  • 1/4 cup plain Greek yogurt
  • 2 ounces feta cheese, crumbled
  • Kosher salt and freshly ground black pepper
  • Four lamb loin chops, 4 to 6 ounces each


  1. 1

    In a large bowl, whisk together 1 tablespoon of the olive oil and 1 tablespoon of the lemon juice. Add tomatoes, cucumber, red onion, and olives, and toss until combined. Set aside.

  2. 2

    In a medium-sized bowl, whisk together 2 tablespoons of the olive oil, the yogurt, and the remaining 1 tablespoon of lemon juice. Stir in the crumbled feta. If necessary, season with salt and pepper.

  3. 3

    Season the lamb loin chops with salt and pepper on both sides. Heat remaining tablespoon oil in a 12-inch stainless steel skillet over medium-high heat until shimmering. Add the chops. Cook without moving until brown crust develops, about 3 minutes. Carefully flip and cook until medium-rare, about 3 minutes longer. Transfer chops to a plate and allow to rest for 5 minutes.

  4. 4

    Using a slotted spoon, divide the Greek salad between four plates, leaving as much of the liquid behind as possible. Add a lamb loin chop to each plate and drizzle with the yogurt-lemon sauce. Serve with more of the yogurt-lemon sauce.

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