Yoghurt Spiced Garlicky Lamb Chops with Tzatziki

by | Jan 13, 2021 | Lamb

Yoghurt Spiced Garlicky Lamb Chops with Tzatziki (Low FODMAP)

With Australia Day coming up, I couldn’t help but reach into my Greek Heritage and dish up a delicious lamb dish for you. This is great with all different cuts of lamb chops, from your BBQ (Forequarter) Chops, to Loin Chops and even Lamb Cutlets!  Do you know that I love my Tzatziki as much as I love my lamb!!! Yes I am the biggest Tzatziki fan and love a generous helping with my lamb, but even better on some fresh Sourdough from my friend, Katie at The Wonky Loaf. The SUPER EXCITING thing about Katie is that she is just about to open her BRAND NEW BAKERY & CAFE at Kuluin! So if you are on the Sunshine Coast, come and get some lamb chops from me (or I can deliver them to your door!) and then pop by and see Katie‘s new The Wonky Loaf Bakery & Cafe, whip up some Tzatziki, invite your friends over & it’s HAPPY DAYS all around!

Now my little man & I follow a Low FODMAP diet and this version is safe for us to eat… so if you too have a cranky belly, give this a go!


  • 1 1/2 cups (368 g) lactose-free yogurt
  • 2 tablespoons freshly squeezed lemon juice
  • 2 teaspoons cumin
  • 1 teaspoon coriander
  • 1/2 teaspoon turmeric
  • Sea salt
  • Freshly ground black pepper
  • 10 lamb chops – BBQ, Loin or Cutlets
  • Garlic-Infused Olive Oil or homemade


What to do:

  1. Whisk together the yogurt, lemon juice, cumin, coriander and turmeric in a bowl. Season with salt and pepper. Lay out your chops and season them with salt and pepper on both sides. You can put the chops in the bowl with the spiced yogurt and roll them around to coat well. Or do what I do and place everything in a large zip lock bag. Use your hands on the outside of the bag to make sure that the chops are well coated with the spiced yogurt mixture. Let sit for at least one hour, which can be done at room temperature, and up to overnight refrigerated. Bring back to room temperature before proceeding.
  2. Heat a large pan, (or BBQ) over medium heat, add enough oil to coat the bottom of the pan. Remove chops from bowl or bag, wiping off most, but not all, of the spiced yogurt. Add half of the chops; they should sizzle as they hit the pan. Cook for about 3 minutes or until nice and crusty and golden brown on the bottom. Flip over and cook an additional 2 to 3 minutes or until chops are done to your liking (we like them medium-rare). Repeat with a little more oil and second batch of chops. Discard marinade. Let chops sit for 5 minutes and serve immediately.