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Spiced lamb chops with tahini yoghurt

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Topped with a creamy tahini and yoghurt mixture, this Spiced lamb dish is a tasty way to elevate your typical lamb chops.

  • Serves4
  • Cook time10 minutes
  • Prep time15 minutes
Spiced lamb chops with tahini yoghurt


  • 1 tsp ground cumin
  • 1 tsp ground paprika
  • 2 garlic cloves, crushed
  • 2 tbs olive oil
  • 4 (about 200g each) Coles Australian Lamb Forequarter Chops
  • ½ cup (140g) Greek-style yoghurt
  • 1 tbs tahini
  • 2 tbs lemon juice
  • 1 large (80g) pita bread
  • 2 small Lebanese cucumbers, cut into 1cm pieces
  • 3 medium tomatoes, cut into 1cm pieces
  • ½ cup mint leaves
  • ½ cup coriander leaves

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Combine the cumin, half the paprika, half the garlic and half the oil in a small bowl. Rub over the lamb. Season.
  2. Step 2

    Heat a barbecue grill or chargrill on medium-high. Cook lamb on grill for 3-4 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
  3. Step 3

    Meanwhile, combine the yoghurt, tahini, 2 tbs warm water, 2 tsp of the lemon juice and remaining paprika in a bowl. Season.
  4. Step 4

    Preheat grill on medium-high. Cook pita under grill for 1-2 mins each side or until crisp. Break into 5cm pieces.
  5. Step 5

    Combine the cucumber, tomato, mint, coriander, remaining lemon juice, remaining garlic and remaining oil in a large bowl. Add the pita chips and gently toss to combine. Serve the lamb with the salad and the yoghurt mixture.