Cooking Tips

Lamb Chops with Mint Yoghurt Dipping Sauce

31st May 2011


For the lamb chops:

3 tablespoons cooking oil
1 rack of lamb (from our own Lagan Farm Shop)
Salt and freshly ground black pepper

For the yogurt:

1 cup plain yogurt
1 lime, juiced
3 cloves garlic
1 cup fresh mint leaves, plus extra for garnish
1/4 teaspoon cayenne
1 teaspoon ground cumin
1 teaspoon paprika


For the lamb chops:

Preheat oven to 350 degrees F.
Over high heat, preheat a large skillet with cooking oil. Liberally season the racks of lamb with salt and fresh ground pepper. Place the meat in the pan and sear all sides over high heat until evenly browned. Place the racks on a sheet pan and place in the oven to finish cooking. For medium rare, about 8 minutes; medium, about 10 minutes; and well done, about 15 minutes. These are general guidelines but the cooking times will vary depending on the size of the rack.

After they are finished cooking in the oven, remove the racks and allow them to rest approximately 10 minutes. Cutting from the meat side of the rack so that you can see the size of each chop, cut each chop individually.

For the yoghurt:

Place the yoghurt, lime juice and garlic in a blender and puree on high speed until blended. While blending, slowly add the mint and season with salt, cayenne, and cumin.

To serve:

Liberally cover a nice serving plate with the yoghurt sauce. Arrange the chops on the plate and decorate with extra mint leaves and pinches of paprika.  Delicious!