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Crispy Lamb Salad with Yogurt Dressing

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  • Author: Cosette's Kitchen
  • Prep Time: 30 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 30 minutes
  • Yield: 6 servings 1x
  • Category: salad
  • Method: braise
  • Cuisine: Lebanese
  • Diet: Low Fat


Tender lamb is topped on a crisp bed of lettuce and tangy yogurt dressing.


Units Scale

Lamb Shoulder Chops

  • 2 pounds lamb shoulder chops
  • 1 Tbsp olive oil
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 2 tsp sumac
  • 4 cups water
  • 1 cinnamon stick
  • 1 bay leaf

Seared Lamb

  • 1 cup lamb (can add more and adjust spices as needed)
  • 1/2 tsp kosher salt
  • 1 tsp toum (can add 1/2 garlic powder in place)
  • 1/2 tsp sumac

Yogurt Dressing

  • 1 cup yogurt
  • 2 tsp toum (or 2 cloves garlic, minced)
  • 3/4 tsp kosher salt
  • 3 Tbsp olive oil
  • juice of 1 whole lemon
  • 1 tsp sumac
  • 2 tsp dried mint *


  • lettuce (romaine or green/red leaf is great)
  • feta
  • chopped dates
  • olives
  • fresh mint
  • tomatoes


Lamb Shoulder Chops

  1. Season chops with spices and rub on both sides.
  2. On medium high heat (or sear on electric pressure cooker) place chops and sear for 3-4 minutes on each side until a nice browning appears.

Electric Pressure Cooker Method:

  1. Add your seared chops to the pot and add 4 cups of water, enough to cover. 
  2. Add in a cinnamon stick and bay leaf.
  3. Seal pressure cooker and set to "high pressure" for 45 minutes.
  4. Allow to naturally release pressure for at least 15 minutes.
  5. Remove lamb from pot, drain excess liquid* and take out to cool.

Stove top Method:

  1. Add your seared chops to the pot and add 4 cups of water, enough to cover. 
  2. Add in a cinnamon stick and bay leaf.
  3. Allow water to come to a boil then reduce heat to low and allow to simmer for 2 hours.
  4. After 2 hours, lamb should be tender and falling off the bone.
  5. Remove lamb from pot, drain excess liquid* and remove to cool.

Seared Lamb

  1. When you're ready to assemble your salad, take your lamb and season one more time with salt, toum (or garlic powder) and sumac.
  2. Place in non-stick pan on medium heat and allow lamb to cook with spices for 3-4 minutes.
  3. Lamb will darken in color and begin to slightly crisp.
  4. Remove and add to your salad.

Yogurt Dressing

  1. Place all of your dressing ingredients in a small bowl and whisk until fully combined and emulsified. 
  2. Dressing can be stored in the fridge for 2 weeks when using fresh yogurt.*


  1. Assembling the salad is at your own discretion. I typically use about 2 cups of washed and chopped lettuce for 2 servings of salad.
  2. Add in about 1/3 cup of dressing and toss well.
  3. Top with your seared lamb and a little of each of your toppings. Add or omit anything you want. 
  4. Drizzle a little extra dressing if you desire.*


  • The liquid that the lamb is cooked in will contain fat, be sure NOT to dump this down the drain. I like to keep that pot out for several hours/overnight and the layer of fat will solidify to the top. Skim that off and compost or toss in the garbage - then the rest is straight liquid that you can dump or save as broth. You can also store the broth immediately after cooking in the fridge or freeze for later use (be sure to use freezer safe jars)
  • Your dressing will last as long as your yogurt is good, be sure to check the expiration date. 
  • You definitely want to use dried mint vs fresh for the dressing. The dried mint will impart much more flavor and also help your dressing to last longer. 
  • Take your salad to another level and WRAP it! All the same components, just toss into a tortilla for another quick lunch idea.