| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 1 to 2 servings |
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 1 to 2 servings |
Ingredients
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- Zest of 1 lemon
- Four 4-ounce lamb chops
- 1 bunch fresh mint
- 1/4 cup fresh parsley
- 2 anchovy fillets
- 1 clove garlic
- Red pepper flakes, as needed
- Extra-virgin olive oil, as needed
- Kosher salt, as needed
- Neutral oil, for oiling the grill
- Baked Sweet Potato with Sour Cream and Mint, recipe follows, for serving
- 1 sweet potato
- 2 tablespoons sour cream
- Fresh mint leaves, for garnish
Instructions
- For the spice rub and lamb: Stir together the salt, pepper, coriander, cayenne and lemon zest in a small bowl. Season the lamb chops on both sides with the spice rub. Allow to sit at room temperature while you make the mint sauce.
- For the mint sauce: In a food processor, add the mint, parsley, anchovies, garlic and some red pepper flakes. Process, adding olive oil as you go, until the sauce is just loose enough to drizzle. Taste and add salt if needed.
- Heat a grill pan or grill on medium-high heat. Oil the grill and pat the chops dry. Grill the lamb until done to your liking, 2 to 3 minutes per side. Serve with the mint sauce and Baked Sweet Potato with Sour Cream and Mint.
- Pierce the sweet potato several times with a fork and microwave on high according to the manufacturer’s instructions until cooked through, 5 to 10 minutes.
- Cut the potato open, add the sour cream and snip the mint leaves over the top to garnish.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 764 |
| Total Fat | 61 g |
| Saturated Fat | 24 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 5 g |
| Sugar | 4 g |
| Protein | 33 g |
| Cholesterol | 143 mg |
| Sodium | 898 mg |
| Serving Size | 1 of 2 servings |
| Calories | 764 |
| Total Fat | 61 g |
| Saturated Fat | 24 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 5 g |
| Sugar | 4 g |
| Protein | 33 g |
| Cholesterol | 143 mg |
| Sodium | 898 mg |
Reviews
I dislike your site, can’t save recipes like I use to
Really liked. I did add a little sherry vinegar, extra garlic and touch of honey to the mint sauce. Really brightened it up. My husband raved.
Very tasty. The rub with the mint sauce was a great pairing. Both complimented the flavor of the lamb and cut any gaminess.
We loved this recipe! Don’t over salt the lamb chops. The mint sauce was good but we added lemon
lamb with the dry rub was a little salty but good. the mint sauce was the best. much better than the store bought mint. will always make fresh mint sauce for now on.
The dry rub worked very well with the lamb! The mint sauce was just ok and didnt get eaten. Will make again with just the rub, no sauce.
Have now used this recipe several times with various friends and family. All I can say is that we have to make copies of the recipe each time we serve it as someone always asks for one. For a lamb lover there are few recipes any better.
So good. The dry rub goes very well with the sauce, the sauce tastes like a very refreshing pesto. Favorite part about this recipe is how quick it is to make.