Lamb with Lentil Salad

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings
  • Nutrition Info
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1/2 cup 2% plain Greek yogurt

Grated zest and juice of 1 lemon

1 1/4 teaspoons dried mint

Kosher salt and freshly ground pepper

1/4 cup extra-virgin olive oil

1 small shallot, thinly sliced

1 15-ounce can lentils, drained and rinsed

1 cup cherry tomatoes, halved

3 Persian cucumbers, thinly sliced

1/2 cup packed fresh parsley and/or mint, torn

1 1/2 cups pita chips, broken into small pieces

4 1/2-inch-thick lamb shoulder chops (6 to 7 ounces each)


  1. Combine the yogurt, 1 tablespoon lemon juice, 1/4 teaspoon each lemon zest, dried mint and salt, and a few grinds of pepper in a small bowl. Set aside.
  2. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the shallot and cook, stirring, until tender, about 4 minutes. Add the lentils and cook until warmed through, about 1 minute. Transfer to a large bowl and toss with the remaining lemon zest and juice, the cherry tomatoes, cucumbers, parsley, pita chips, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper.
  3. Wipe out the skillet and return to high heat. Season the lamb chops with salt and pepper and rub all over with the remaining 1 tablespoon olive oil and 1 teaspoon dried mint. Add 2 chops to the skillet and cook, turning once, until well browned, 4 to 7 minutes. Transfer to a plate and tent with foil to keep warm. Repeat with the remaining 2 chops.
  4. Divide the lamb chops among plates. Serve with the lentil salad and yogurt sauce.