Cumin Lamb Chops with Spiced Yogurt Sauce
plus Roasted Baby Broccoli, Potatoes & Burst Tomato-Olive Jumble
- Milk
Ground cumin and garlic powder pull double duty in this elegant supper—seasoning both lamb chops and a creamy yogurt sauce. Tomatoes, thyme, and garlic are gently cooked in olive oil, then tossed with a jumble of tender roasted potatoes, briny olives, sweet raisins, and fresh parsley. For an extra dose of color and good-for-you veggies, roasted baby broccoli is served alongside.
Ingredients
¼ ounce
Thyme
1 unit
Baby Broccoli
4 tablespoon
Crème Fraîche
(Contains: Milk)
12 ounce
Red Potatoes
1 teaspoon
Cumin
4 tablespoon
Yogurt
(Contains: Milk)
2 clove
Garlic
8 ounce
Grape Tomatoes
15 ounce
Lamb Chops
¼ ounce
Parsley
1 teaspoon
Garlic Powder
1 ounce
Golden Raisins
1 unit
Green Olives
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
4 tablespoon (tbsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position (top and middle positions for 4 servings); preheat oven to 425 degrees. Wash and dry produce.
-
Peel and thinly slice garlic.
-
Place garlic, tomatoes, thyme sprigs, and 4 TBSP olive oil (6 TBSP for 4) in a small pot over medium-high heat and cook until little bubbles start to form. Reduce heat to low; cover. Cook until fragrant and some tomatoes burst, 10-12 minutes.
-
Remove from heat.
-
While tomatoes cook, quarter potatoes. Trim and discard woody ends from baby broccoli.
-
Place raisins and 2 tsp water (4 tsp for 4 servings) in a small microwave-safe bowl. Cover; microwave 30 seconds.
- Pick parsley leaves from stems and roughly chop; finely chop one-quarter of the parsley. Finely chop olives.
-
In a separate small bowl, mix crème fraîche, yogurt, half the cumin, half the garlic powder, and a pinch of salt.
-
Toss potatoes on one side of a baking sheet with a drizzle of oil, salt, and pepper.
-
Toss baby broccoli on empty side of sheet with a drizzle of oil, salt, and pepper. (For 4 servings, toss potatoes and baby broccoli on separate sheets; roast on top and middle racks, swapping rack positions halfway through.)
-
Roast on top rack until browned and tender, 18-22 minutes.
-
Meanwhile, pat lamb chops* dry with paper towels; season all over with remaining cumin, remaining garlic powder, salt, and pepper.
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Heat a drizzle of oil in a large pan over medium-high heat. Add lamb chops and cook to desired doneness, 2-4 minutes per side. TIP: Don’t overcrowd your pan! Cook in batches if necessary. If lamb chops are browning too quickly, reduce heat.
-
Turn off heat; transfer to a plate.
-
Drain raisins and finely chop.
-
Using a slotted spoon, carefully discard thyme sprigs from pot with tomatoes. Transfer tomatoes (and garlic slices too if you like garlic!) to a medium bowl along with potatoes, roughly chopped parsley, raisins, and olives.
-
Add as much oil from pot as needed to moisten the mixture. Season with salt and pepper.
-
Divide yogurt sauce between plates and spread in a thin layer (like you’re saucing a pizza) in center of plates.
-
Top with baby broccoli, veggie jumble, and lamb chops in separate sections. Garnish with finely chopped parsley and serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the dish's gourmet taste, praising the lamb's tenderness and the burst tomato side's bright flavors 🍲.
- Ease of prep: Most found it straightforward, though some noted the broccoli cooked faster than potatoes and needed separate timing.
- Suggestions: Consider cutting potatoes smaller, adjusting cooking times for veggies, and serving the cumin yogurt sauce with potatoes.
- Portions: Some felt the lamb chops were too small or thin, while others found the meal satisfying.
- Veggie jumble: The potato-tomato-olive-raisin mix was a hit, with many enjoying its unique sweet and savory combination.
