Lamb Chops with Mint (Printable)

Seared lamb loin chops paired with a vibrant mint sauce for a flavorful main dish.

# What You Need:

→ Lamb

01 - 8 lamb loin chops, about 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 mint leaves (optional)

# How to Make It:

01 - Pat lamb chops dry with paper towels. Rub both sides with olive oil, kosher salt, black pepper, minced garlic, and rosemary if using. Let rest at room temperature for 10 minutes.
02 - In a small bowl, combine chopped mint leaves and granulated sugar. Pour boiling water over mixture and stir until sugar dissolves. Add white wine vinegar and a pinch of salt. Stir well and allow to cool.
03 - Heat a large skillet or grill pan over medium-high heat until hot. Sear lamb chops for 3 to 4 minutes per side for medium-rare or to preferred doneness.
04 - Remove lamb chops from pan and let rest for 5 minutes to retain juices.
05 - Drizzle lamb chops with prepared mint sauce and garnish with extra mint leaves if desired.

# Expert Suggestions:

01 -
  • The mint sauce cuts through the richness of the lamb in a way that feels bright and unexpected.
  • You get restaurant quality results in under half an hour, even on a weeknight.
  • Its one of those recipes that looks impressive but honestly requires almost no effort.
02 -
  • Do not skip drying the lamb, wet meat will steam instead of sear and you will lose that golden crust.
  • Letting the chops rest after cooking is not optional, cutting into them too soon means all the juice runs out and the meat gets tough.
  • If your mint sauce tastes too sharp, add a tiny bit more sugar or let it sit for 10 minutes to mellow out.
03 -
  • If you can, pull the lamb out of the fridge 20 minutes before cooking so it comes to room temp and cooks more evenly.
  • Use a cast iron skillet if you have one, it holds heat like nothing else and gives you the best sear.
  • Taste your mint sauce before serving and adjust the vinegar or sugar to your liking, everyones mint is a little different.

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