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Pan Seared Lamb Chops with Feta Yogurt Sauce


  • 3 pounds lamb chops
  • 2-3 teaspoons kosher salt
  • 2 tablespoons extra virgin olive-oil, plus more for drizzling
  • 1 large shallot, halved
  • 4 garlic cloves, crushed
  • 2 tablespoons unsalted butter
  • Feta yogurt sauce, see recipe below

for the feta yogurt sauce

  • 2 cups plain whole fat yogurt
  • 1/4 cup tarragon
  • 1/4 cup basil leaves
  • 1/4 cup mint leaves
  • 1/2 cup parsley leaves
  • 1 garlic clove, halved
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 3/4 cup feta cheese
  • 1/2 teaspoon kosher salt, optional


  • 30 minutes before cook time, remove the lamb chops from the fridge. Drizzle with olive oil and evenly distribute salt over all sides of the lamb. Use salt according to taste.
  • Place 1 tablespoon olive oil, half of the shallot and 2 garlic cloves into a cast iron skillet. Warm the pan over high heat. Once the pan is hot, add 1 tablespoon unsalted butter to the pan. Let it quickly melt.
  • Quickly place half of the lamb chops into the skillet. Cook 3-4 minutes per side, for rare (for medium cook longer), for a total of 6-8 minutes.
  • Remove the lamb and place onto a platter. Cover.
  • Wipe out the cast iron using tongs and a paper towel. Discard the shallot and garlic.
  • Repeat steps 2-4 with the last batch of lamb chops.
  • Serve with feta yogurt sauce.

for the feta yogurt sauce

  • Place a strainer on top of a bowl. Add a layer of cheese cloth to the strainer. Place the yogurt into the cheesecloth lined strainer. Cover and place into the fridge for 2-3 hours to let the yogurt strain.
  • Place the remaining ingredients into a food processor. Blitz until pureed and well combined.
  • After the yogurt has been strained remove from the fridge. Place the strained yogurt into a medium sized bowl. Combine the feta-herb mixture with the yogurt. Mix well. Serve chilled.