Pan-Seared Lamb Chops with Yogurt Dill Sauce

Using a sharp knife, slice the rack of lamb between the bones to create individual lamb chops.

Place the lamb chops on a baking sheet or platter. Drizzle with olive oil and season generously on all sides with salt and black pepper.

Heat 1 tablespoon of butter or olive oil in a large skillet over high heat.

Carefully place the lamb chops in the hot skillet, fat-cap side down first. Use a meat press or spatula to apply gentle pressure, ensuring an even sear to render the fat.

Once the fat cap is rendered and golden brown, flip the chops and continue to sear on all sides until they reach your desired level of doneness.

While the lamb is cooking, prepare the sauce. In a small bowl, combine the Greek yogurt, lemon juice, minced garlic, and chopped fresh dill. Stir until well mixed.

Remove the cooked lamb chops from the skillet and transfer to a plate. Let them rest for a few minutes before serving.

Garnish the lamb chops with fresh parsley if desired, and serve with the yogurt dill sauce.