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Grilled Lamb Chops with Garlic-Herb Labneh and Parsley Salad

Looking for a delicious and healthy dinner option that’s perfect for busy weeknights? This grilled lamb chop recipe combines flavourful marinated lamb with a creamy and tangy garlic & herb labneh, a touch of spicy harissa, and a refreshing parsley salad. It’s packed with protein, healthy fats, and fresh herbs, making it a complete and satisfying meal that nourishes your body and delights your taste buds.

This recipe is ready in under an hour, with most of the time spent letting the lamb marinate for maximum flavour. The result is a restaurant-worthy dish that you can easily whip up at home! So ditch the takeout menus and get ready to tantalise your taste buds with this flavourful and healthy dinner.

Diabetic Friendly properties

Lamb Chops and Labneh: High in protein, which can help stabilise blood sugar levels and provide a feeling of fullness.

Olive Oil: Contains healthy monounsaturated fats that help improve insulin sensitivity.

Parsley Salad: Provides fibre from the parsley and onions, which can help stabilise blood sugar levels.

Thyroid Friendly Properties

Lamb Chops: High in selenium and zinc, which are crucial for thyroid function. Selenium helps in the activation of thyroid hormones, and zinc contributes to thyroid hormone metabolism.

Garlic: Contains selenium and antioxidants, which supports thyroid function.

Fresh Herbs (Mint, Dill, Parsley): Rich in antioxidants and anti-inflammatory properties that support overall thyroid health.

Macronutrient Composition per serving

Calories: 530

Protein : 38g

Fat: 43g

Carbs: 10g

Ingredients Used For Grilled Lamb Chops with Garlic-Herb Labneh and Fresh Parsley Salad

Lamb Chops:

Lamb Chops: Chosen for their rich, meaty flavour and tenderness, making them ideal for grilling.

Dried Oregano: Adds a robust, earthy flavour that complements the lamb.

Olive Oil: Helps in marinating and grilling, adding moisture and flavour.

Lemon Juice: Adds brightness and helps tenderise the meat.

Garlic: Provides a strong, aromatic flavour that pairs well with lamb.

Red Chili Flakes: Introduces a mild heat, enhancing the meat’s savoury taste.

Paprika: Offers a sweet-smoky note.

Garlic & Herb Labneh:

Labneh: A thick, creamy base that balances the dish’s flavours with its tangy profile.

Fresh Mint and Dill: Add freshness and a light, herbal taste.

Garlic: Complements the herbs with its sharp, distinct flavour.

Paprika, Salt, Pepper: For seasoning and adding a bit of warmth and spice.

Olive Oil: For richness and smoothness in the texture.

Parsley Salad with Marinated Onions:

Parsley: Adds a fresh, clean taste and a splash of colour.

Onion: Brings a sharp, slightly sweet flavour, especially when marinated.

Olive Oil and Lemon Juice: Dressing base that enhances the marinating process.

Sumac: Offers a tangy lemon-like flavour.


Harissa Paste: Provides a spicy, aromatic kick to the dish.

Parsley: Used for garnish, adding a final touch of freshness.

Alternative Ingredients

Lamb Chops: Substitute with beef steaks or chicken thighs for different protein options.

Labneh: Greek yogurt or sour cream can be used as alternatives.

Sumac: Lemon zest mixed with a pinch of salt can replace sumac for its citrusy effect.

Preparation Tips For Grilled Lamb Chops with Garlic-Herb Labneh and Fresh Parsley Salad

  • Allow the lamb to marinate for at least 30 minutes to ensure the flavours are well-absorbed.
  • Ensure your grill pan is hot before adding the lamb to achieve a good sear and prevent sticking.
  • Finely chop the herbs and garlic for the labneh to ensure a smooth, even blend.

Serving Tips For Grilled Lamb Chops with Garlic-Herb Labneh and Fresh Parsley Salad

  • Serve the lamb chops over a spread of garlic and herb labneh, creating a flavourful base.
  • Arrange the parsley salad on top or on the side to keep it fresh and crisp.
  • Drizzle harissa mix over the lamb for an extra flavour punch. Heat the harissa paste with a melted butter to easily drizzle over the lamb.

Storage Tips

  • Store leftover lamb chops in an airtight container in the refrigerator for up to three days.
  • Labneh mixture can be refrigerated separately for up to a week; stir well before using again.
  • The parsley salad is best enjoyed fresh, but any leftovers should be kept in the fridge and consumed within a day.

Grilled Lamb Chops with Garlic & Herb Labneh, Harissa, and Parsley Salad

Servings: 4 servings
Prep Time: 41 minutes
Cook Time (depending on desired doneness): 20 minutes


Lamb Chops

  • 1 kg lamb chops
  • 1 tsp dried oregano
  • 3 tbsp olive oil
  • 1 lemon, juiced
  • 2 tsp garlic, finely chopped
  • ¼ tsp red chilli flakes
  • 1 tsp paprika
  • ½ tsp black pepper
  • 2 tsp salt

Garlic & Herb Labneh

  • 1 cup labneh
  • 1 tbsp fresh mint, finely chopped
  • 1 tbsp fresh dill, finely chopped
  • 1 clove garlic, finely minced
  • fresh ground pepper, to taste
  • salt, to taste
  • ½ tsp paprika
  • olive oil, for drizzling

Parsley Salad with Marinated Onions

  • 1 bunch parsley, trimmed
  • 1 onion, finely sliced
  • ¼ cup olive oil
  • 2 tsp sumac
  • ¼ lemon, juiced
  • salt & pepper, to taste


  • 2 tbsp harissa paste, mixed with ½ tbsp olive oil & lime juice
  • parsley, for garnish


  • In a medium bowl, combine the oregano, olive oil, lemon juice, garlic, red chili flakes, paprika, black pepper, and salt. Add the lamb chops, and coat them well with the marinade. Let them marinate for 30 minutes.
  • In a small bowl, mix together the labneh, mint, dill, garlic, paprika, salt, and pepper. Drizzle with a bit of olive oil and mix until well combined.
  • In a small bowl, combine the onion, olive oil, lemon juice, sumac, salt, and black pepper. Let marinate for 10 minutes. Just before serving, add in the parsley and toss.
  • Preheat a stovetop grill pan. Once the grill pan is hot, lightly oil it to prevent sticking. Place the lamb chops on the pan, ensuring they are not crowded. You may need to grill them in batches. Grill the lamb chops for the following times based on your preferred doneness:
    For Well-Done: Grill for about 8-10 minutes on each side.
    For Medium: Grill for about 5-7 minutes on each side.
    For Rare: Grill for about 3-4 minutes on each side.
  • In a small pan, melt a couple butter and mix in the the harissa paste. Reserve on the side.
  • Spread the labneh mixture on the base of your serving platter, then top with a drizzle of harissa paste. Layer the grilled lamb chops and finally top with the parsley and marinated onion salad.

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