40 min · Serves 4
Pastured Lamb Meatballs with Yogurt Sauce
Tender, herby pastured lamb meatballs with warm spices, served with a cool lemon-garlic yogurt.
WeeknightMediterraneanFamily Dinner
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Seared Pastured Lamb Chops with Mint Yogurt
Quick-seared pastured lamb loin chops served with a cool, bright mint-yogurt sauce.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Serves
- 4
Marinate your lamb!
Pastured lamb is lean and full-flavored — a marinade seasons it through, adds moisture, and its acid gently tenderizes the meat while mellowing lamb's natural richness. It makes an especially big difference before grilling chops, steaks, or kebabs.
Get our easy lamb marinadesIngredients
- 8 Queen City Farm pastured lamb loin chops
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup plain yogurt
- 2 tablespoons chopped mint
- 1 clove garlic, grated
- Juice of 1/2 lemon
Directions
- 1
Season the chops with salt and pepper.
- 2
Sear in olive oil over medium-high, 3-4 minutes per side for medium-rare; rest.
- 3
Stir the yogurt with the mint, garlic, and lemon and season with salt.
- 4
Serve the chops with the mint yogurt.
Notes
Farm tip: A cool yogurt sauce balances lamb's richness — make it while the chops rest.
Serving suggestion: Serve with rice pilaf or warm pita.
Shop the cut for this recipe
Pasture-raised on our Falmouth, KY farm — order online for farm or market pickup.
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