lamb chops prepared from scratch with a mint sauce. Very simple to prepare and flavorful!
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Additional Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 8 chops |
Ingredients
- 8 lamb chops
- 2 tablespoons olive oil, divided
- 2 teaspoons chopped fresh rosemary
- salt and ground black pepper to taste
- ¼ cup mint leaves
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Instructions
- Make the lamb chops: Brush chops with 1 tablespoon olive oil; season with rosemary, salt, and pepper. Marinate in the refrigerator, 15 minutes to 2 hours.
- Heat remaining 1 tablespoon olive oil in a skillet. Add chops and cook until browned, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
- While the chops are cooking, make the mint oil: Combine mint leaves, extra-virgin olive oil, lemon juice, and lemon zest in a blender; blend until smooth.
- Drizzle mint oil over chops.
- If marinating lamb chops for 2 hours, remove them from the refrigerator 10 minutes before you want to cook them.
Nutrition Facts
| Calories | 508 kcal |
| Carbohydrate | 1 g |
| Cholesterol | 113 mg |
| Dietary Fiber | 0 g |
| Protein | 28 g |
| Saturated Fat | 13 g |
| Sodium | 126 mg |
| Sugars | 0 g |
| Fat | 43 g |
| Unsaturated Fat | 0 g |
Reviews
It was good but it wasn’t Wow
I have prepared extra sauce and marinaded the meat with it plus added garlic to enrich the flavour My guests loved the meat
Super easy and the mint oil is awesome!!
We grilled the chops instead. Very good!
Delicious! I doubled the recipe for a large group, and it was fantastic! Served the lamb in small plate fashion for a presentation. I will certainly be making this again!
Lamb chop on their own are delicious…but oh my the mint flavor took them over the top.
I made this for a rack of lamb with 8 baby chops. I just added about 5-6 garlic cloves minced and used the juice of a whole lemon. I roasted in the oven on at 375 on convection roast until the thermometer came out to 160. Was perfect!
I love this recipe! I did add additional mint, garlic powder and some pure honey to the mint sauce due to the amount of sauce i needed along with I was a little heavy handed on the lemon zest.
Excellent! This was super simple and full of flavor. I’m typically not a big mint fan but it goes nicely with the lamb and rosemary in this recipe. For the sauce be sure to use the extra virgin olive oil as called for. It makes a big difference in the end flavor.