Moroccan Lamb Chops with Yogurt and Cucumber Sauce
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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!
Recipe Type Main Course
Cuisine Middle Eastern, Moroccan, North African
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Serves 4 people
Calories 351 kcal
Author Eb Gargano

Ingredients

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)

Method

Moroccan Lamb Chops

  1. Place all the ingredients (except the lamb chops) in a large bowl and stir together thoroughly.
  2. Put the lamb chops in the bowl and coat thoroughly with the marinade. (I find it’s easiest to use my hands!)
  3. 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.
  4. Remove the lamb from the fridge 15 minutes before you need it, if you can, to allow it to come up to room temperature.
  5. 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.
  6. Ideally rest for 5 to 10 minutes before eating (but I don’t blame you if you just can’t wait!).
  7. 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

  1. 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.
  2. Stir the sauce thoroughly to mix and garnish with a sprig of mint, if you wish.
  3. Eat straight away or cover and store in the fridge until required.

Notes

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.

Nutrition Facts
Moroccan Lamb Chops with Yogurt and Cucumber Sauce
Amount Per Serving
Calories 351 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 5g31%
Cholesterol 107mg36%
Sodium 116mg5%
Potassium 679mg19%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 3g3%
Protein 41g82%
Vitamin A 795IU16%
Vitamin C 6mg7%
Calcium 107mg11%
Iron 4.6mg26%
* Percent Daily Values are based on a 2000 calorie diet.