Easy Lamb Chops with Green Goddess Sauce
This recipe for pan-seared lamb chops offers a surprisingly easy and quick way to enjoy a sophisticated and flavorful dish. The “lollipop” cut, where the meat is frenched to expose the bone, not only looks elegant but also allows for easy handling during cooking and eating. A simple seasoning of herbs and spices enhances the natural richness of the lamb.
The pan-searing method ensures a beautifully browned and slightly crispy exterior while keeping the lamb tender and juicy on the inside. This fast cooking technique makes it ideal for a weeknight indulgence or a last-minute dinner party entree. The aroma of seared lamb, mingling with the herbs, will quickly fill your kitchen, promising a delicious culinary experience.
To complement the savory lamb, a vibrant green goddess sauce adds a refreshing and herbaceous counterpoint. Typically made with a blend of avocados, mayonnaise, Greek yogurt (or sour cream), fresh herbs like parsley, along with lemon juice, garlic, and sometimes anchovy paste, this creamy sauce cuts through the richness of the lamb beautifully.
If you like this lamb chop recipe, you will also love my Garlic Butter Steak Bites or my Easy Hibachi Steak and Fried Rice.
I highly recommend serving these lamb chops with the green goddess sauce but also a bunch of lemon wedges. These is key to the Greek style experience of the dish! And some fresh chopped parsley for presentation.
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Easy Lamb Chops with Green Goddess Sauce
Ingredients
- 3 lbs frenched lamb racks, rinsed + pat dried
- 1 tbs olive oil
- salt to taste
- 1/2 tsp each garlic powder, onion powder, paprika
- 1 tbs Italian herb blend
- 2 tbs olive oil, for cooking
Garnish:
- lemon wedges + fresh chopped parsley
Green Goddess Sauce:
- 2 medium avocados, halved
- 1/4 cup Greek yogurt
- 2 tbs kewpie mayo
- 1 tsp Dijon mustard
- 1/2 lemon, juiced
- 1/3 cup fresh parsley
- salt + pepper to taste
- 2-3 tbs milk or water, for thinning out
Instructions
- Rinse and pat dry your lamb racks. Place each on a cutting board. Slice in between the ribs to yield individual pieces (see photo above). In a small bowl, whisk together the seasonings. Rub 3 tsp olive oil all over the lamb pieces and then season both sides with the spice mixture.
- Heat 3 tbs olive oil in your large griddle pan. If you don't have a 2 burner pan you'd have to work in 2 batches. Once the pan is hot, add in the lamb pieces in an even layer. Cook for 2 minutes per side. If you want your lamb well done, cook for 3 minutes per side.
Green Goddess Sauce:
- In a mini food processor, combine all the ingredients listed above and pulse until smooth, taste and adjust with salt, pepper or lemon juice if needed. Also add more milk/water if you want to thin out the consistency. Serve with lamb.
Notes
- Store leftovers in an airtight container in the fridge.
Nutrition
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