Greek-Style Yogurt Marinated Lamb Chops

Yogurt tenderizes the meat while garlic, oregano, and lemon build classic Greek flavor. Serve with tzatziki.

Ingredients (serves 4)

• 8 lamb loin or rib chops
• 1 cup plain full-fat Greek yogurt
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 2 tbsp dried oregano
• 1 lemon, juiced
• 1 1/2 tsp kosher salt
• 1 tsp black pepper, freshly cracked
• 1 cup tzatziki, for serving

Steps

1. Whisk together yogurt, olive oil, garlic, oregano, lemon juice, salt, and pepper in a bowl.
2. Coat chops thoroughly in the marinade, cover, and refrigerate up to 4 hours (don’t go much past 8 — yogurt’s acidity can over-soften the texture).
3. Remove chops from the fridge and let sit out 30 minutes to lose the chill.
4. Heat grill to high, 450–500°F. Scrape and oil the grates well — yogurt marinade sticks more than an oil-based one.
5. Let excess yogurt drip off each chop before grilling; a thick coating burns rather than caramelizes.
6. Sear on the hottest part of the grate, about 3–4 minutes per side, without moving.
7. Flip once and cook until nicely charred.
8. Pull at 130–135°F internal for medium-rare.
9. Rest 5 minutes under loose foil.
10. Serve with tzatziki alongside for dipping.

Note: Because of the sugars in yogurt, these chops char faster than oil-marinated ones — watch the grill closely. A squeeze of fresh lemon at the table brightens the finished dish.