Addictively Good Greek Braised Lamb Chops with Lemony Charred Broccoli Dip: Appetizer Perfection, Meal Prep Magic!
Tender, fall-off-the-bone lamb chops braised in a fragrant Greek broth, served with a vibrant, smoky lemony charred broccoli dip for an unforgettable appetizer experience. This dish is perfect for impressing guests or as a make-ahead meal prep star.
Ingredients
Ingredients
- 8 lamb chops bone-in lamb shoulder chops about 1 lb total, trimmed of excess fat
- 2 tbsp olive oil divided
- 1 large yellow onion diced
- 4 cloves garlic minced
- 1 tbsp dried oregano
- 2 tsp ground cumin
- 1 cup chicken broth or vegetable broth
- 1 large head broccoli cut into florets, about 4 cups
- 1/4 cup plain Greek yogurt full-fat for best texture
- 2 tbsp fresh lemon juice plus zest of 1 lemon
- 1/4 cup fresh parsley chopped, plus more for garnish
- 1 tsp salt divided, plus more to taste
- 1/2 tsp black pepper divided
Notes
Storage: Store leftover lamb chops and braising liquid in an airtight container in the refrigerator for up to 3 days. The broccoli dip can be stored separately for up to 4 days. Reheat lamb gently in a covered skillet with a splash of broth to prevent drying out. Make-Ahead: The lamb chops can be braised up to 2 days in advance. Reheat and reduce the braising liquid before serving. The broccoli dip can also be made a day ahead; stir in a teaspoon of water if it thickens too much. Variations: Substitute lamb with beef chuck chops or chicken thighs (adjust cooking time). For a dairy-free dip, use coconut yogurt instead of Greek yogurt. Serve the lamb chops over a bed of creamy mashed potatoes or orzo to soak up the delicious sauce.