Lamb Chops with Herbes de Provence and Pesto Yogurt

  • Author: Tonja Engen



  • For the Lamb Chops:
  • 1 rack of lamb
  • 1/2 cup of Olive oil
  • 45 Tbls. Herbs de Provence
  • Salt and pepper to taste
  • For the Pesto Yogurt:
  • 1 cup of Greek yogurt
  • 1/41/2 cup of pesto
  • Salt and Pepper to taste
  • 1 Tbls. lemon juice


  1. To make the Yogurt Pesto sauce mix all ingredients together and salt and pepper to taste. (Can be made 1 day ahead).
  2. Next, slice rack of lamb into individual chops and pound out each one between plastic wrap 1/4 thick. You can have a butcher do this too. Salt and pepper both sides. In a bowl, make a paste by adding Herbs de Provence and olive oil. Rub on both sides of lamb chops. Put into a zip-lock bag and marinate at least one hour.
  3. Grill 4-5 minutes per side. Place lamb chops on a platter along with the yogurt pesto sauce.
  4. Serve immediately.