Lamb Chops with Mint (Printable)

Tender lamb chops paired with fresh mint sauce for a vibrant, flavorful main dish.

# Ingredient List:

→ Lamb

01 - 8 lamb loin chops, approximately 1 inch thick
02 - 2 tablespoons olive oil
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon freshly ground black pepper
05 - 2 garlic cloves, minced
06 - 1 teaspoon fresh rosemary, chopped (optional)

→ Mint Sauce

07 - 1/2 cup fresh mint leaves, finely chopped
08 - 1 tablespoon granulated sugar
09 - 1/4 cup boiling water
10 - 3 tablespoons white wine vinegar
11 - Pinch of salt

→ Garnish

12 - Extra fresh mint leaves (optional)

# Steps:

01 - Pat lamb chops dry with paper towels. Rub both sides with olive oil, kosher salt, black pepper, minced garlic, and rosemary if using. Allow to rest at room temperature for 10 minutes.
02 - Combine finely chopped mint leaves and granulated sugar in a small bowl. Pour boiling water over mixture and stir until sugar dissolves. Add white wine vinegar and a pinch of salt, mixing thoroughly. Let cool to room temperature.
03 - Heat large skillet or grill pan over medium-high heat. Once hot, sear lamb chops for 3 to 4 minutes per side for medium-rare or until desired doneness.
04 - Remove lamb chops from heat and let rest for 5 minutes to preserve juiciness.
05 - Drizzle lamb chops with prepared mint sauce and garnish with additional mint leaves if desired before serving.

# Expert Advice:

01 -
  • The mint sauce is ridiculously easy and tastes miles better than anything from a jar.
  • Lamb chops cook so fast you can have dinner ready before anyone gets restless.
  • The garlic and rosemary rub makes your kitchen smell like a cozy countryside bistro.
02 -
  • Skipping the rest after searing will leave you with dry, chewy chops no matter how perfect your timing was.
  • Dont make the mint sauce ahead by more than an hour or it loses that fresh, vibrant punch.
  • If your pan is not hot enough, the lamb will steam instead of sear and you will miss that caramelized crust.
03 -
  • Let the chops sit out for a full 10 minutes before cooking so the center is not ice cold when the outside hits the pan.
  • Use a cast iron skillet if you have one because it holds heat like a dream and gives you that perfect crust.
  • Taste the mint sauce before serving and adjust the vinegar or sugar to your liking, some people like it sharper, some sweeter.

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