Turkish Spiced Lamb Chops

This recipe works in combination with: Chicken Escalope Marinated in Garlic & Lemon, Lamb Chops with Mustard & Herb Crust, Thai Chicken & Coconut Curry with Jasmine Rice. This recipe features in these meal plans: Global Springtime.

Lamb chops seasoned with cumin, coriander and cinnamon served with rice pilaf and a tangy yogurt sauce.


  • 75g of natural yogurt
  • 3/4 lemon, squeezed
  • 1/2 medium onion (approx 185g each), finely chopped
  • 2 lamb chops
  • 70g of basmati rice
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1 small clove of garlic, finely chopped
  • 300ml chicken stock
  • 1 tbsp olive oil
  • 1/2 ground cinnamon
  • 1 tbsp butter
  • 1 tbsp honey
  • Serves: 1
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 40 mins
  • Price per person: £4.05
  • Store cupboard: Cook's
  • Calories per serving: 1226
  • 5-a-day per serving: 0
  • Print Recipe
Turkish Spiced Lamb Chops photo

773 cooks think so


  1. Mix together the cumin, coriander, and cinnamon in a bowl and season with salt and pepper. Rub each lamb chop with oil and press each side into the spice mix to coat well.
  2. To make the tangy yogurt sauce, mix together the yogurt, lemon, garlic and honey. Season with salt and pepper. Set aside.
  3. Preheat the grill to high. Heat the butter and oil in a saucepan and fry the onion for 3-4 minutes, or until soft. Add the rice and cook for 1 minute while stirring to coat the grains in butter. Stir in the stock. Bring to the boil and simmer, covered, over a low heat for 25 minutes.
  4. Place the chops under the grill for 3-4 minutes on each side, or until cooked through. Serve the lamb chops with the rice and yogurt sauce.

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