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Cleveland chef Michael Symon (an F&W Best New Chef 1998) is now getting more national attention as the newest Iron Chef. His latest venture, Symon Says Live to Cook, a book that chronicles his food career (starting at the stove as a boy learning to cook from his Ukrainian father), along with simple recipes like his luscious, tender lamb rib chops, which he serves with a tangy lemon-and-herb yogurt sauce.More Fantastic Lamb Dishes

January 2009


Recipe Summary

25 mins
45 mins


Lamb Chops


Instructions Checklist
  • Arrange the lamb chops in a large glass baking dish and season all over with the salt, sugar, mint and oregano. Cover and refrigerate for at least 4 hours but preferably overnight.

  • In a small bowl, mix the olive oil, lemon juice, lemon zest, shallot and garlic. Pour the mixture over the lamb chops and turn to coat. Let stand for 10 minutes.

  • In a medium bowl, mix the yogurt with the lemon juice, lemon zest, mint, dill, shallot and garlic and season with salt and pepper.

  • Preheat a grill pan. Grill the lamb chops over moderate heat, turning once, until pink in the center, about 7 minutes total. Transfer to plates. Spoon the yogurt alongside the chops and serve.

Make Ahead

The yogurt sauce can be refrigerated overnight.

Serve With

Arugula salad.

Suggested Pairing

Spicy Rhône red.