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Three cooked lamb chops with a green herb sauce rest on a bed of creamy white yogurt sauce, served on a dark plate. The lamb is well-seasoned, charred, and slightly pink inside.

Lamb with Chermoula, Honey & Yogurt Sauce

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Slow-roasted lamb ribs glazed in honey vinegar and finished with a vibrant chermoula and herb-packed yogurt sauce.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 3
Course: Dinner, Main Course, Meat
Cuisine: Modern, Modern American
Ingredients Equipment Method Notes

Ingredients
  

For the brine
  • 5 cups hot water
  • ½ cup kosher salt
  • ½ teaspoon pink curing salt
  • 5 lb rack of lamb approx. 8 chops
For the lamb spice rub
  • ¼ cup coriander seeds
  • ¼ cup fennel seeds
  • 1 tablespoon cumin seeds
  • ½ tablespoon black peppercorns
  • 1 whole clove
  • ½ tablespoon chile flakes
  • ¼ teaspoon ground cinnamon
For the chermoula
  • 2 bunches cilantro
  • Kosher salt to taste
  • 2 tablespoon sherry vinegar
  • 1 tablespoon fish sauce
  • 1 tablespoon + 1 teaspoon extra virgin olive oil
For the yogurt sauce
  • 1 cup Greek yogurt
  • 1 clove garlic grated
  • ½ lemon juiced
  • 7-10 mint leaves finely chopped
  • 1 cucumber grated and strained
  • 1 tablespoon dill finely chopped
  • Kosher salt to taste
For the honey glaze
  • 3 tablespoon honey
  • 3 tablespoon white wine vinegar

Equipment

  • Wire Rack
  • Mixing Bowls
  • Pastry brush
  • Spice grinder
  • Mini food processor or chopper
  • Sheet Pan

Method
 

Brine the lamb
  1. Pour hot water into a container large enough to hold the lamb. Add kosher and pink salt, stir to dissolve, then chill with ice and refrigerate.
  2. Once cooled, add the lamb to the brine and refrigerate overnight (minimum 12 hours).
Spice the lamb
  1. The next day, grind each spice separately using a spice grinder, then combine into a mix.
  2. Remove lamb from brine, pat dry, arrange on a baking sheet, and coat generously with the spice mixture on both sides.
  3. Refrigerate uncovered for another 12 hours.
Make the chermoula
  1. Pulse cilantro and a pinch of salt in a mini processor.
  2. Add vinegar, fish sauce, and olive oil. Blend until smooth.
  3. Season with kosher salt to taste.
Make the honey glaze
  1. Stir together honey and white wine vinegar until well combined.
Make the yogurt sauce
  1. Marinate grated garlic in lemon juice for 10–15 minutes.
  2. Combine with Greek yogurt, chopped mint, dill, and strained cucumber.
  3. Season with kosher salt to taste.
Roast the lamb
  1. Preheat oven to 300°F. Place a wire rack over a sheet pan and pour ¾ cup water in the bottom.
  2. Place lamb on rack, cover with foil, and roast for 2.5 hours.
  3. Remove from oven, let cool slightly, and cut between bones into 2-chop sections.
Finish under the broiler
  1. Preheat broiler. Place chops meat-side up on a sheet pan.
  2. Brush with honey glaze and broil for 3 minutes. Flip, glaze again, and broil another 3 minutes.
Plate
  1. Spoon yogurt sauce onto each plate.
  2. Top with 2–3 lamb chops, then spoon chermoula over the top.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.
Storage: The lamb chops keep in the fridge for up to 3 days; reheat in a low oven so the glaze doesn't scorch and the meat stays tender. The chermoula, yogurt sauce, and honey glaze each hold well on their own for 3-4 days refrigerated, so it's worth making them a day ahead and assembling right before serving.

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