Cumin-Crusted Lamb Chops with Spiced Yogurt Sauce and Roasted Vegetable Medley

Elevate your dinner game with these succulent cumin-crusted lamb chops, perfectly seared and served alongside a creamy spiced yogurt sauce. The dish is complemented by tender roasted baby broccoli and a vibrant jumble of potatoes, tomatoes, olives and golden raisins-a delightful mix of savory and sweet flavors.

This recipe brings together North African-inspired spices and fresh ingredients for a restaurant-quality meal at home. The lamb chops are seasoned with cumin and garlic powder, then pan-seared to perfection. The yogurt sauce, infused with crème fraîche and cumin, adds a cool, tangy contrast. Roasted baby broccoli and a warm tomato-olive salad round out the plate for a satisfying, colorful dinner.

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Ingredients

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

1 unit Baby BroccoliView ingredient guideLike ingredientDislike ingredient

4 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

12 ounce Red PotatoesView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

4 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

8 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

30 ounce Lamb ChopsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 ounce Golden RaisinsView ingredient guideLike ingredientDislike ingredient

1 unit Green OlivesView ingredient guideLike ingredientDislike ingredient

4 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) with a rack in the top position (for 4 servings, use top and middle positions). Wash and dry all produce. Peel and thinly slice the garlic cloves. Place the sliced garlic, grape tomatoes, thyme sprigs and 4 tablespoons (6 for 4 servings) of olive oil in a small pot over medium-high heat. Cook until small bubbles form, then reduce the heat to low and cover. Cook until fragrant and some tomatoes burst, about 10-12 minutes. Remove from heat and set aside.
2. While the tomatoes cook, quarter the red potatoes. Trim and discard the woody ends from the baby broccoli. Place the golden raisins and 2 teaspoons (4 for 4 servings) of water in a small microwave-safe bowl. Cover and microwave for 30 seconds, then drain and set aside. Pick the parsley leaves from the stems and roughly chop; finely chop about one-quarter of the parsley. Finely chop the green olives. In a separate small bowl, combine the crème fraîche, yogurt, half of the cumin, half of the garlic powder and a pinch of salt. Mix well to make the spiced yogurt sauce.
3. On one side of a baking sheet, toss the quartered potatoes with a drizzle of oil, salt and pepper. On the other side, toss the baby broccoli with a drizzle of oil, salt and pepper. (For 4 servings, use two separate baking sheets; roast on the top and middle racks, swapping positions halfway through.) Roast on the top rack until the potatoes are browned and tender, 18-22 minutes.
4. Meanwhile, pat the lamb chops dry with paper towels. Season them all over with the remaining cumin, remaining garlic powder, salt and pepper. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add the lamb chops and cook to your desired doneness, 2-4 minutes per side. Avoid overcrowding the pan; cook in batches if needed. If the lamb chops brown too quickly, reduce the heat. Once done, transfer to a plate and turn off the heat.
5. Drain the raisins if needed and finely chop them. Using a slotted spoon, carefully remove and discard the thyme sprigs from the pot with the tomatoes. Transfer the tomatoes (and garlic slices, if desired) to a medium bowl. Add the roasted potatoes, roughly chopped parsley, chopped raisins and chopped olives. Drizzle with some of the oil from the tomato pot to moisten the mixture. Season with salt and pepper to taste and toss gently.
6. To serve, divide the spiced yogurt sauce among plates and spread it in a thin layer in the center, like saucing a pizza. Arrange the roasted baby broccoli, the vegetable jumble and the lamb chops in separate sections on top of the sauce. Garnish with the finely chopped parsley and serve immediately.

Recipe Tips

FAQ

Can I substitute the lamb chops with another protein?

Yes, you can use chicken thighs or pork chops. Adjust cooking time accordingly to ensure they are cooked through.

What can I use instead of crème fraîche?

Sour cream or Greek yogurt mixed with a little heavy cream can be used as a substitute.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.