Lamb Chops with Roasted Rutabaga
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
Serves: 3-4
Skyr is a naturally nearly non-fat traditional Icelandic yogurt that's perfect for the creamy sauce to top these lamb chops.
For Lamb:
  • 6 Lamb Chops
  • Salt & Pepper, to taste
  • 2 Tablespoons of Extra Virgin Olive Oil
  • 1 Tablespoon of Butter, optional (give a great caramalzation and crust)
For Rutabaga:
  • 2 Medium to Large Rutabagas, peeled and cubed
  • 3 Tablespoons of Extra Virgin Olive Oil
  • Salt & Pepper, to taste
  • 2 -3 Large Garlic cloves
  • 1-2 Shallots, cut in half
  • 4 Sprigs of Thyme
For Skyr Sauce:
  • 2 5.3oz of Siggis Icelandic Yogurt (in this recipe I used a coconut flavor for some sweetness, but you can add whatever flavor)
  • 2 garlic cloves, minced
  • ¼ cup of chives, chopped
  • Salt & Pepper, to taste
For Lamb Chops:
  1. Season Lamb Chops on both sides and let sit for about 10 minutes. In a large skillet on medium to high heat add olive oil and butter. When butter is melted add the chops to skillet. Cook about 4 minutes on each side (some people like lamb chops medium well). Set aside when done.
For Rutabaga:
  1. Preheat oven to 425 degrees. In a large baking sheet place cubed rutabaga, olive oil, salt, pepper, garlic, thyme, shallots. Toss everything together and place in the oven for about 40 to 45 minutes until nice and golden.
For Skyr Sauce:
  1. Place all the ingredients in a medium bowl and mix together. Place on top of chops when done.
Recipe by Honest Cooking at