Rosemary Garlic Lamb Chops with Creamy Dill Sauce
These Rosemary Garlic Lamb Chops are ready for your next holiday meal, served with a creamy dill yogurt sauce. Seared to perfection with a fragrant rosemary garlic crust, these tender lamb chops are juicy and savory. Combined with that super fresh, cooling yogurt sauce and the pop of pomegranate seeds, every bite of lamb is a perfectly balanced bite. This dish is part of my holiday Prime Rib meal this year, and I absolutely recommend you make it for your next holiday meal!
Herby Seared Lamb Chops For Holiday Feasts
I cannot believe Christmas has come and gone. I swear it was just yesterday we were cooking a huge Lunar New Year feast and next thing you know it’s just right around the corner again. Since Dom’s parents and my mom are both in Taiwan this holiday season, we’re going for a very chill Christmas dinner with my sister, her husband, and Dom’s little brother.
But, chill Christmas dinner doesn’t mean we’re slacking on food! This season, we’re having a delicious Prime Rib Feast with a variety of sides, from baked cheesy cauliflower to this deliciously seared Rosemary Garlic Lamb. Of course, I’m serving this lamb chop with a creamy yogurt sauce that’s just the perfect palate cleanser.
Herbed Lamb Chop with Dill Sauce Ingredients
Herbed Lamb Chops
- 2.5 tbsp oil
- 1 tbsp rosemary
- 2 tsp paprika
- salt and pepper to taste
- 2 tbsp lemon juice
- 2 tsp mustard
- 1.5 tsp minced garlic
- 7 lamb rib chops
Dill Yogurt Sauce
- ½ cup Greek yogurt or sour cream for richer
- 2 tbsp mayonnaise
- 1½ tbsp fresh dill finely chopped
- 1 Clove garlic Small clove, grated (or ½ tsp garlic paste)
- 1 tsp Dijon mustard
- 1 tbsp lemon juice plus zest if you like it extra bright
- Salt & black pepper to taste
- 1 Splash olive oil or milk Optional, to thin
To Serve
- 1-2 handful mixed baby greens
- 2-3 tbsp pomegranate seeds
Rosemary Garlic Rub
To start this lamb recipe, I first made the Rosemary Garlic Rub, with oil, rosemary, paprika, salt, pepper, lemon juice, mustard, and minced garlic. There’s probably no other herbs that goes as well with lamb as rosemary and garlic. Rosemary’s pine-like aroma is great for balancing lamb’s naturally gamey and fatty flavor, and garlic acts as a umami-booster. Then, it’s brightened by the acidity of lemon juice and mustard to cut through the lamb’s rich fats. As the lamb sears, the oils from the aromatics melt into the fat of the lamb and really melds the flavors together into that herby crust.
Lamb Chop
For this recipe we are using lamb rib chops, or frenched lamb rib chops, which will come prepackaged or available at the butcher counter. Or, you can buy a full rack of lamb and cut them into individual chops yourself. Avoid lamb loin chops, which are a differently shaped cut!
Before seasoning your lamb chops, make sure to pat them dry to help the seasoning stick. I would also recommend letting them sit in room temperature first for a better sear.
Creamy Dill Yogurt SaucE
I’m pairing the seared lamb chops with a cooling, creamy dill yogurt sauce that’s also really simple to make. The Greek yogurt keeps the sauce super creamy, but still really light. Combined with the fresh flavor of dill and that acidic bite of Dijon mustard, it becomes a sauce that makes for such a refreshing pairing with that fatty lamb.
All you have to do is mix together Greek yogurt, mayonnaise, chopped fresh dill, grated garlic, Dijon mustard, salt, and black pepper. If you prefer your sauce with a little more drizzle, you can add a splash of olive oil or milk to thin out the sauce to a consistency you prefer.
Instructions
- In a bowl, mix together oil, rosemary, paprika, salt, pepper, lemon juice, mustard, and minced garlic. Mix well.
- Add in lamb chops and massage so the seasoning evenly coats the lamb chops. Set aside to marinade.
- In a separate bowl, mix together Greek yogurt, mayonnaise, chopped fresh dill, grated garlic, Dijon mustard, salt, and black pepper. Add a splash of olive oil or milk to thin out the sauce to a consistency that’s more easy to drizzle or dip.
- In a hot pan on medium-high heat, sear the lamb chops for 3-4 minutes per side, until a golden-brown crust forms.
- Serve over a bed of mixed baby greens with a dish of the creamy sauce, and garnish with pomegranate seeds.
More Holiday Hosting Recipes that Make Preparation A Breeze!
Rosemary Garlic Lamb Chops with Creamy Dill Sauce
By Tiffy Cooks
Ingredients
Herbed Lamb Chops
- 2.5 tbsp oil
- 1 tbsp rosemary
- 2 tsp paprika
- salt and pepper to taste
- 2 tbsp lemon juice
- 2 tsp mustard
- 1.5 tsp minced garlic
- 7 lamb rib chops
Dill Yogurt Sauce
- ½ cup Greek yogurt or sour cream for richer
- 2 tbsp mayonnaise
- 1½ tbsp fresh dill finely chopped
- 1 Clove garlic Small clove, grated (or ½ tsp garlic paste)
- 1 tsp Dijon mustard
- 1 tbsp lemon juice plus zest if you like it extra bright
- Salt & black pepper to taste
- 1 Splash olive oil or milk Optional, to thin
To Serve
- 1-2 handful mixed baby greens
- 2-3 tbsp pomegranate seeds
Instructions
- In a bowl, mix together oil, rosemary, paprika, salt, pepper, lemon juice, mustard, and minced garlic. Mix well.
- Add in lamb chops and massage so the seasoning evenly coats the lamb chops. Set aside to marinade while making the sauce.
- In a separate bowl, mix together Greek yogurt, mayonnaise, chopped fresh dill, grated garlic, Dijon mustard, salt, and black pepper. Add a splash of olive oil or milk to thin out the sauce to a consistency that’s more easy to drizzle or dip.
- In a hot pan on medium-high heat, sear the lamb chops for 3-4 minutes per side, until a golden-brown crust forms.
- Serve over a bed of mixed baby greens with a dish of the creamy sauce, and garnish with pomegranate seeds.
