Photo of Lamb chops with cucumber-mint salad by WW

Lamb chops with cucumber-mint salad

Points® value
Total Time
23 min
10 min
8 min
This spiced lamb chops paired with the cooling cucumber-mint salad is a delicious dinner combination, and it is ready in just 30 minutes. The mix of spices is simple, and you should have most or all of them on your shelf. These lamb chops are prepared indoors on a grill pan, but you can certainly prepare this on the grill if you like. Just preheat your grill to medium-high heat. Instead of lamb, you can use skinless boneless chicken breasts or boneless pork chops in this recipe, if you like. Use an English cucumber if you don’t care for seeds (or don’t want to have to worry about de-seeding them).


Ground cumin

2 tsp(s)

Ground coriander

2 tsp(s)

Ground cinnamon

½ tsp(s)

Ground allspice

¼ tsp(s)

Black pepper

¼ tsp(s)

Orange zest

2 tsp(s), grated

Table salt

1¼ tsp(s)

Uncooked boneless trimmed lamb chop

20 oz, 4 (5-ounce) chops

Fresh mint leaves

¼ cup(s), chopped

Plain lowfat yogurt

3 tbsp(s)

White wine vinegar

4 tsp(s)

Olive oil

2 tsp(s)


2 medium, thinly sliced

Cooking spray

2 spray(s)


  1. Spray ridged grill pan with nonstick spray and set over medium-high heat until hot.
  2. Combine cumin, coriander, cinnamon, allspice, pepper, orange zest, and 1 teaspoon of salt in small bowl. Lightly spray lamb with olive oil nonstick spray. Rub seasoning all over lamb.
  3. Place lamb in grill pan and cook, turning once, until instant-read thermometer inserted into centers of chops registers 145°F, about 8 minutes.
  4. Meanwhile, stir together mint, yogurt, vinegar, oil, and remaining 1/4 teaspoon salt in large bowl. Add cucumber and toss to combine. Serve lamb chops with cucumber salad.
  5. Per serving: 1 lamb chop and 3/4 cup salad