Moroccan Lamb Chops with Yogurt and Cucumber Sauce
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4.8 from 5 votes

Moroccan Lamb Chops with Yogurt and Cucumber Sauce

Ready in under 15 minutes, these delicious Moroccan Lamb Chops are perfect for a quick and easy midweek meal, they also make a great alternative to burgers and sausages for the barbecue and are easily impressive enough for a dinner party!
Course Main Course
Cuisine Middle Eastern, Moroccan, North African
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people
Calories 351kcal
Author Eb Gargano


Moroccan Lamb Chops

  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 2 teaspoons turmeric
  • 1 teaspoon chilli flakes
  • 1 garlic clove crushed or grated
  • Juice of ½ a lemon
  • 2 tablespoons olive oil
  • ½ teaspoon each salt and pepper or to taste
  • 8 lamb chops

Yogurt and Cucumber Sauce

  • 200 g cucumber coarsely grated
  • 250 g full fat Greek yogurt
  • 1 garlic clove crushed or grated
  • Juice of ½ lemon
  • 2 tablespoons fresh mint chopped finely
  • ½ teaspoon each salt and pepper (or to taste)
  • Extra sprig of mint for garnish (optional)


Moroccan Lamb Chops

  • Place all the ingredients (except the lamb chops) in a large bowl and stir together thoroughly.
  • Put the lamb chops in the bowl and coat thoroughly with the marinade. (I find it’s easiest to use my hands!)
  • Cover the bowl with clingfilm and marinate for 2 hours in the fridge (or even overnight), or if you don’t have time, simply continue with the recipe.
  • Remove the lamb from the fridge 15 minutes before you need it, if you can, to allow it to come up to room temperature.
  • Get your BBQ, grill or griddle pan nice and hot and cook the lamb for 3-4 minutes on each side until slightly charred on the outside, but still soft and juicy and just slightly pink on the inside.
  • Ideally rest for 5 to 10 minutes before eating (but I don’t blame you if you just can’t wait!).
  • Serve the chops with the Yogurt and Cucumber Sauce and my Easy Tabbouleh Salad, or alternatively serve with couscous, rice or flatbreads.

Yogurt and Cucumber Sauce

  • While the lamb is cooking, grate the cucumber on the coarse side of the grater, then pick up the grated cucumber in your hand and squeeze gently to remove some of the water. Place the grated cucumber in a medium sized bowl and add the rest of the sauce ingredients.
  • Stir the sauce thoroughly to mix and garnish with a sprig of mint, if you wish.
  • Eat straight away or cover and store in the fridge until required.


Please note in addition to the above timings you may want to add on the following to achieve optimum flavour and texture:
(1) 2 hours for marinating the lamb, or alternatively marinate overnight.
(2) Ideally rest the lamb for 5 to 10 minutes before eating.
Alternatively, if you simply don't have time, skip the marinating and resting times and you can have a delicious and easy meal on the table in 15 minutes!
Nutrition information is approximate and meant as a guideline only.


Calories: 351kcal | Carbohydrates: 6g | Protein: 41g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 107mg | Sodium: 116mg | Potassium: 679mg | Fiber: 1g | Sugar: 3g | Vitamin A: 795IU | Vitamin C: 6mg | Calcium: 107mg | Iron: 4.6mg