Lamb Chops with Mint (Printable)

Seared lamb chops paired with a fresh mint sauce, creating a flavorful and vibrant main dish.

# What You'll Need:

→ Lamb

01 - 8 lamb loin chops, approximately 1-inch thick
02 - 2 tablespoons olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon freshly ground black pepper
05 - 2 garlic cloves, minced
06 - 1 teaspoon fresh rosemary, chopped (optional)

→ Mint Sauce

07 - ½ cup fresh mint leaves, finely chopped
08 - 1 tablespoon granulated sugar
09 - ¼ cup boiling water
10 - 3 tablespoons white wine vinegar
11 - Pinch of salt

→ Garnish

12 - Extra fresh mint leaves (optional)

# How To Make It:

01 - Pat lamb chops dry using paper towels. Rub both sides evenly with olive oil, kosher salt, black pepper, minced garlic, and if desired, chopped rosemary. Allow to rest at room temperature for 10 minutes.
02 - Combine finely chopped mint leaves and sugar in a small bowl. Pour boiling water over mixture and stir until sugar dissolves. Add white wine vinegar and a pinch of salt. Mix well and set aside to cool.
03 - Heat a large skillet or grill pan over medium-high heat until hot. Place lamb chops in the pan and sear for 3 to 4 minutes on each side for medium-rare or adjust to preferred doneness.
04 - Transfer chops off the heat and let them rest for 5 minutes to allow juices to redistribute.
05 - Plate lamb chops and drizzle with prepared mint sauce. Garnish with additional fresh mint leaves if desired.

# Tips from dashanddishes:

01 -
  • It tastes like a fancy dinner but takes less than half an hour from start to finish.
  • The mint sauce is so bright and fresh it wakes up every bite without covering the lamb.
  • You only need one pan and a bowl, so cleanup is almost nonexistent.
02 -
  • Do not skip drying the lamb, any moisture on the surface will steam the meat and you will lose that beautiful crust.
  • Resting the chops after cooking is not optional, cutting them too soon means all the juice runs out onto the plate instead of staying in the meat.
  • Make the mint sauce first if you are worried about timing, it tastes even better after sitting for a few minutes anyway.
03 -
  • If you have a grill, cook these over charcoal for a smoky depth that makes them taste like summer.
  • Add a tiny splash of honey to the mint sauce if you want it a little sweeter, it plays beautifully with the vinegar.
  • Season the lamb generously, it can handle bold flavors and the mint sauce loves a well seasoned chop.

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