Pan-Seared Lamb Chops with Yogurt Dill Sauce

Name: Pan-Seared Lamb Chops with Yogurt Dill Sauce
Prep time: 5 min
Cook time: 8 min
Total time: 15 min
Yield: 2 servings
Cuisine: American
Ingredients: 1.5 lb frenched rack of lamb; 2 tbsp olive oil; salt, to taste; black pepper, to taste; 1 tbsp butter or olive oil, for searing; 1/2 cup Greek yogurt; 1 tbsp lemon juice; 1 clove garlic, minced; 1 tbsp fresh dill, chopped; 1 tbsp fresh parsley, chopped for garnish

Pan-seared lamb chops develop a golden crust while staying tender inside, paired with a bright Greek yogurt dill sauce that balances richness with acidity and herbaceous flavor.

🌍American 🏷️Lamb chops 🏷️Pan-seared lamb 🏷️Yogurt dill sauce 🏷️Rack of lamb Quick dinner

🏷️

🏷️Weeknight meal

-0:00

jackiehartlaubonTikTok

Total

15 min

Servings

2

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok · by jackiehartlaub

-0:00

jackiehartlaubonTikTok

Ingredients

1.5 lb frenched rack of lamb
2 tbsp olive oil
salt, to taste
black pepper, to taste
1 tbsp butter or olive oil, for searing
1/2 cup Greek yogurt
1 tbsp lemon juice
1 clove garlic, minced
1 tbsp fresh dill, chopped
1 tbsp fresh parsley, chopped for garnishoptional

10 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Using a sharp knife, slice the rack of lamb between the bones to create individual lamb chops.
2
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.
3
Heat 1 tablespoon of butter or olive oil in a large skillet over high heat.
4
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.
5
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.
6
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.
7
Remove the cooked lamb chops from the skillet and transfer to a plate. Let them rest for a few minutes before serving.
8
Garnish the lamb chops with fresh parsley if desired, and serve with the yogurt dill sauce.

Was this recipe helpful?

Tips & Notes

Pro tips

Pat lamb chops completely dry before searing; moisture prevents browning and crust formation.
Use medium-high heat and don't move chops after placing them in the pan — let them sit 3–4 minutes to develop a golden crust.
Let cooked chops rest 3–5 minutes before serving; this redistributes juices and ensures tender, juicy meat.
Add the minced garlic to yogurt sauce just before serving to preserve its sharp bite and prevent it from becoming harsh.

Substitutions

Greek yogurt → sour cream or plain yogurt (tangier result) or cashew cream (dairy-free)
Fresh dill → fresh tarragon or chives (maintain herbaceous note)
Olive oil → avocado oil or vegetable oil (higher smoke point, milder flavor)
Lemon juice → white wine vinegar or lime juice (adjust acidity to taste)

Storage & make-ahead

Store cooked lamb chops and sauce separately in airtight containers for up to 3 days. Reheat chops gently in a 350°F oven for 5–8 minutes to avoid drying out.

Equipment

cast-iron skillet or stainless steel pan · meat thermometer (optional but recommended)

Common Questions

How do you know when lamb chops are cooked to the right doneness?

Medium-rare lamb chops reach an internal temperature of 130–135°F and feel slightly firm with gentle give when pressed. They should rest 3–5 minutes after searing to allow carryover cooking.

Can you make the yogurt dill sauce ahead of time?

Yes. Prepare the sauce up to 4 hours ahead and refrigerate. Add fresh dill just before serving to preserve its bright flavor and prevent browning.

What's the best way to sear lamb chops without overcooking the inside?

Use a hot cast-iron or stainless steel pan, pat chops dry, and sear 3–4 minutes per side over medium-high heat. Bring chops to room temperature first for even cooking.

Can you substitute the Greek yogurt sauce?

Sour cream or plain yogurt work as 1:1 swaps; sour cream will be tangier. For dairy-free, use cashew cream or coconut yogurt with the same lemon, garlic, and dill seasoning.