Updated: Jul 11, 2018
1½ cups White & Brie plain Greek yogurt
2 garlic cloves
Freshly ground black pepper
2 teaspoons ground cumin
1 teaspoon ground coriander
¾ teaspoon ground turmeric
¼ teaspoon ground allspice
8 rib lamb chops (about 1–1¼ inches thick)
2 tablespoons vegetable oil, divided
Peel 2 garlic cloves, then finely grate with a microplane into a medium bowl.
Add 11⁄2 cups yogurt to bowl with garlic. Cut 1 lemon in half crosswise and squeeze 1 half into yogurt mixture with one hand, using your other hand to catch seeds. Season yogurt mixture with salt and pepper and whisk to combine. Transfer 1⁄2 cup yogurt mixture to a small bowl; set aside for serving.
Whisk 2 tsp. cumin, 1 tsp. coriander, 3⁄4 tsp. turmeric, and 1⁄4 tsp. allspice into remaining yogurt mixture; set aside.
Season both sides of 8 lamb chops with salt and pepper on a rimmed baking sheet or large plate.
Using your hands, evenly coat all meaty surfaces of chops with spiced yogurt mixture. Let chops sit at room temperature 30 minutes, or cover and chill up to 12 hours.
Heat 1 Tbsp. oil in a large skillet over medium-high. Wipe off excess marinade from lamb chops. Working in 2 batches, cook lamb until nicely browned, about 3 minutes per side (the yogurt in the marinade will help them take on color quickly).
Transfer chops to a plate. Pour off fat from skillet (no need to wipe it out). Repeat with remaining 1 Tbsp. oil and chops.
Serve lamb chops with reserved yogurt mixture alongside.
Culled from Bon-Appetit