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Marinated lamb chops with mint recipe

Marinated lamb chops with mint recipe

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  • Dish type
  • Side dish
  • Sauce
  • Marinades

Lamb chops and tomatoes are brushed with a garlic, mint and olive oil marinade and left to rest for 15 minutes. If you don't have fresh mint, you can use 1 teaspoon of mint sauce or mint jelly.

10 people made this

IngredientsServes: 4

  • 8 (1.5 cm thick) lamb chops
  • 2 large ripe tomatoes, halved
  • 2 cloves of garlic, finely chopped
  • 3 tablespoons olive oil
  • 1 tablespoon finely chopped mint or 1 teaspoon dried mint, rubbed
  • black pepper
  • salt
  • fresh mint sprigs to serve

MethodPrep:25min ›Cook:10min ›Ready in:35min

  1. Arrange the lamb chops and tomato halves in an even layer in a shallow dish.
  2. Mix chopped garlic, olive oil, chopped mint and black pepper together. Brush the cut surface of the tomatoes and the lamb chops evenly on both sides with the mixture. Then let the chops and tomatoes rest, at room temperature, for at least 15 minutes.
  3. Heat a grill pan or a large frying pan. Then add the chops and tomatoes with the cut surface facing up and fry for about 4 minutes. Then turn the meat and cook for another 4 minutes. Sprinkle the tomatoes and lamb with salt. If the tomatoes are cooked earlier than the chops, lift them out of the pan and keep them covered.
  4. Wash the mint sprigs, pat dry and chop. Serve lamb and tomatoes on a plate, garnish with the mint and serve immediately.

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Recipe Summary

  • 8 well trimmed lamb loin chops, cut 1 inch thick (about 2 pounds)
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • ¼ cup snipped fresh mint
  • ¼ teaspoon pepper
  • ¼ teaspoon salt

Trim fat from chops. Place chops in a plastic bag set in a shallow dish. For marinade, combine lemon juice, oil, garlic, 3 tablespoons of the mint, and the pepper. Pour over the chops close bag. Marinate in the refrigerator for at least 30 minutes or up to 24 hours. Drain chops, discarding marinade. Sprinkle chops with the salt.

Grill chops on rack of an uncovered grill directly over medium heat to desired doneness, turning once. (Allow 10 to 14 minutes for medium-rare and 14 to 16 minutes for medium doneness.) Sprinkle with remaining mint. Makes 4 servings.


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This is a good, basic marinade. I bought a 2lb boned,butterflied leg and adjusted slightly, using 1 bay leaf and using 1c red wine, marinated overnight. I made sure there was some pink in the meat, grilling each side about 4' at 425. There's a nice, strong red wine flavor to complement the garlic,mint and lamb. Do ahead for sandwiches later.

It is easy to cook, easy to slice and very delicious.

This is my new standby lamb marinade. It is so simple to prepare. I have made this dish twice now, once with leg of lamb and more recently with two racks of lamb. Both turned out delicious! The rack of lamb was even better because we allowed it to marinate for 2 days. I grilled it on our gas grill and really it was so good no sauce was needed. The meat was so tender. I was not the biggest lamb fan and this has me converted!

I got excited to try a four fork rated recipe. With lamb being my favorite meat I was all set for something great. I consider myself a better cook so I have to say it was the recipe. I sure don't know what I missed but I followed the recipe exact!

Simple and delicious. This worked well for a smaller roast. Also, I want to try the marinade with lamb loin chops and grill them.

This was an excellent recipe. My guests thoroughly enjoyed it. Unfortunately lamb is so expensive in South America. I actually tied the lamb up with more mint rolled inside for flavor. Marinating in the wine helped. Overall it was tasty and you didnt have to bother to pass the mint jelly.

This recipe was delightful! I added minced shallots to the marinade, used thick cuts of high quality lamb chops, and spooned a generous amount of marinade over the chops before baking. It turned out very tender and full of flavor. Be generous with the salt (sea salt in my opinion is better) and use fresh cracked peppercorns. I'll definitely continue to make this! Thanks!

I like this simple marinade because it does not overwhelm the lamb, which I am leaning towards (away from the mustard coatings I always used in the past).If you are using top quality lamb it is excellent. BBQ till it reads 130 degrees(around 45 minutes)

We followed the recipe 100% on the marinate. After a 48 hour marinate, I grilled over a hardwood fire. The grilling added so much flavor. This is by far the best lamb we have EVER eaten.


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The Marinade

For the marinade, I use garlic, fresh parsley, fresh rosemary sprigs, salt, and pepper, EVOO, chopped onions, cayenne pepper (optional), allspice (optional), and mint leaves.

              steak, then you’ll love lamb. It has a robust flavor, but most people would describe it as “gamey”.


            • 12 lamb loin chops 1 1/2 inches thick
            • salt and freshly ground black pepper to season
            • 1 cup dry red wine
            • 1/2 cup balsamic vinegar
            • 1/2 cup hot pepper jelly
            • 1/2 cup chopped fresh rosemary chopped
            • 1/4 cup chopped fresh mint
            • extra virgin olive oil for brushing

            Season both sides of the chops liberally with salt and pepper. Set aside.

            In a large mixing bowl, combine the wine, vinegar, jelly and herbs, stirring to dissolve the jelly. Add the chops and turn to coat the mixture. Set aside at room temperature for an hour, turning the chops occasionally. The chops can also be refrigerated in the marinade for up to 8 hours.

            Remove the chops from the marinade and blot the surface of the meat dry with a paper towel. Lightly brush both sides of the chops with olive oil and arrange on a broiler pan. Broil the chops about 3 inches from the heat source, about 4 minutes on each side until done to rare and an instant read thermometer inserted into the thickest portion of the chop registers 130 degrees. (For medium rare chops, broil 5 to 6 minutes per side to an internal temperature of 145 degrees). Remove from the broiler and set aside to rest for 5 minutes.

            Meanwhile, pour the reserved marinade into a saucepan and bring to a boil. Boil for 5 minutes or until reduced and slightly syrupy. Brush on chops before serving.

            Recipe from The Locavore’s Kitchen (Swallow Press, 2011), Marilou Suszko


            Moroccan Grilled Lamb Chops With Garlic, Mint and Spices

            Grilled meats are quite popular in Morocco, and you'll often see grills set up outside neighborhood butcher shops so customers can have small purchases of meat or offal cooked to order for a quick meal. Salt and cumin are usually offered on the side for meats cooked with little or no seasoning—this includes lamb chops.

            An easy Moroccan marinade of garlic, lemon juice, mint, and Moroccan spices adds tangy, zesty flavor, helping to transform the chops into a memorable family or company meal.

            Select rib or loin lamb chops. Allow the meat to marinate at least several hours (overnight is better) for tender, flavorful results. If weather or time doesn't allow for grilling, you can broil or pan-sear the meat instead.

            Moroccan grilled meats are often served with Moroccan mint tea. Consider adding the following side dishes for a complete meal: green bean and new potato saute and zaalouk - cooked salad of eggplant and tomato.


            Marinated Lamb Loin Chops

            We are lucky enough to live near a butcher that sells boneless lamb loin chops that are rolled and tied. If you cannot find boneless chops you can simply use bone in loin chops in this recipe. I love lamb cooked rare with a golden brown crust and find this cooking method where we sear the chops very well first and then finish cooking them in the oven works perfectly!

            The cooking times are general as it depends on the thickness of your lamb and if it is bone in or boneless. I serve these lamb loins with a side salad of bitter greens dressed in a zesty orange vinaigrette. Alternatively, you could grill these lamb chops over medium high heat for about 5 minutes on each side.

            Buon Appetito!
            Deborah Mele 2011


            Lemon and Mint Lamb Chops

            Whether you decide to prepare them in a grill pan or a regular pan, these easy Paleo Pan-Fried Lamb Chops with Lemon and Mint Marinade will be your new favorite way of cooking lamb!

            In a quest of always adding more food to my "I like that" list, lamb has been the latest item I've been focusing on. It's not that I don't like lamb but most of the time I find the flavor too strong.

            So I've been admittedly shying away from it a little. Except I discovered a few months ago that I actually LOVE lamb loin aka. backstrap.

            It's so tender and delicate, you have to try it! (You can find two recipes using it here and here). I decided to continue on this lamb-loving path and try another cut. Introducing. paleo pan-fried lamb chops aka. lamb cutlets!

            With this recipe for marinated pan-fried lamb chops, I wanted to balance the strong flavor of the lamb with light and fresh ingredients.

            Lemon, mint and olive oil were the perfect candidates for that. The lamb chops marinate for a few hours and are then grilled or pan-fried for a few minutes on each side.

            While you need to plan a little bit ahead for this meal, the hands-on time is very minimal and the chops cook in no time.

            Serve these delicious pan-fried lamb chops with a side of quinoa salad, summer couscous salad or my summer bulgur salad. You've got yourself a delicious lunch or dinner ready!

            If you tried this paleo pan-fried lamb chops recipe, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest, and Facebook for more deliciousness and behind-the-scenes!


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            I've made this recipe several times over many years - it's often been the dinner my wife and I make for valentine's day rather than go out. The lemon zest really brings the garlic and rosemary to life, and it tastes like something that takes much longer to make. I have, however, mostly made it with loin chops rather than rib chops and still prefer the loin chops. Works great for either cut. Tip: microplane the garlic before trying to make the paste. Making that paste can take a while, but if you microplane it first it takes a few seconds at most.

            Delicious pork chops and love the flavor. Be careful to watch the broiling, a minute or 2 over and it won't be as juicy. I added some lemon juice as suggested. Served with mixed green salad.

            This was a huge hit for our 4th of July family gathering! We had 14 people, so multiplied the recipe by 7, and per other reviewers' recommendations we added lemon juice. Rave reviews from everyone, including the kids.

            Delicious, I made it yesterday on my bbq, exquiste taste, thank you for this great recipe

            Absolutely the best lamb chop marinade and recipe ever. I did add about a teaspoon of lemon juice along with the lemon zest. I marinated the chops for 30 minutes and couldn't believe how much flavor they had.

            This was the best lamb recipe I've ever made. I added lemon juice to the marinade and it was AMAZING. The lamb was tender. make sure not to overcook! I broiled the chops for 4 minutes on each side and then let them sit for 5 minutes before I served them. They were juicy and flavorful. I served them with a quinoa tabouleh salad and a mint yogurt sauce. My husband said that was the best dish I've ever made :-) Will be making this again for sure!

            This recipe is a keeper - delicious and so easy. Thanks to the cook for suggesting the addition of lemon juice to the marinade. Using fresh rosemary made a difference. Also, we have both broiled the chops and sauteed them - delicious both ways! We serve them with orzo to which we add sauteed mushrooms, artichokes, and parmesan cheese.

            absolutely delicious, and SO easy! My chops were about 3/4 inch but I used the same cook time and they came out med rare all the same. this is a keeper for every time I buy chops now, why try anything else?!

            This came out very good. I just added the juice of 1 lemon into the marinade. Tasted great.

            Great, easy recipe for lamb chops. I make it with lamb chops from my meat CSA and recently featured it on my blog: http://kitchenbythecove.wordpress.com/2011/05/22/spring-has-sprung-and-we-are-back/

            I love this easy recipe. I do, however, add a touch of dried mint and black pepper. To the previous reviewer as to what to do with ground lamb: mix w/ a little ground beef, milk, bread crumbs, cumin, rosemary, garlic, mint, salt & pepper make meatballs and bake. Then using pita bread find a good cucumber sauce and make gyros.

            I was not a lamb lover until I made this chop recipe. Due to a half-lamb in our freezer, I have been forced to find new ways to prepare many cuts. This absolutely won me over for lamb chops! I'm preparing this again tonight for an anniversary dinner. Now, what to do with the ground lamb.

            This is the rosemary and garlic lamb recipe Iɽ been looking for - somehow every other one Iɽ done ended up not really transferring the flavor, but this one was garlicy and delicious. Also, the lemon was a surprising and welcome note. This recipe was delicious, easy, and really brought the lamb to life. Good stuff.

            Hate to be a downer with all the good reviews, BUT this didn't do it for us. I was looking for a simple recipe that I could just broil and it was simple - as in boring - tasting. Maybe it would have been better on the grill.There are better lamb recipes on this site expecially the lamb with the Asian butter sauce.

            Hate to be a downer with all the good reviews, BUT this didn't do it for us. I was looking for a simple recipe that I could just broil and it was simple - as in boring - tasting. Maybe it would have been better on the grill.There are better lamb recipes on this site expecially the lamb with the Asian butter sauce.

            I think this recipe is average. The Bon Appetit April 1999 marinade for grilled lamb chops is much better with the addition of basalmic vinegar, dijon and fresh ground pepper.

            I rarely give out 4 forks, but this dish is so easy, quick, and delicious! What more could you ask for! I followed a previous cook's advice and added a little lemon juice to the marinade before marinating for around an hour. I served it with the rosemary potato wedges also on this site. I can't wait to make it again!

            I love this recipe. The chops turn out great every time and everyone I have served them to loved them. The important thing is to not overcook the chops. I do about 5 minutes on each side and they are perfect.

            The simplicity of this recipe is genius. My new favorite dish.

            I make these chops often and they are a great way to bring out flavor in lamb. So easy - everyone loves them!

            Simple and delicious. I added two tbsp of lemon juice. huge hit. will be making often!

            this was easy, delicious and flavorful. due to a broiler pan that is MIA, i pan fried these for four minutes each side, served with spinach salad and roasted red potatoes it was a prefect quick and easy meal for any season.

            This is the most succulent lamb dish that I have every made. It beat out the lamb chops that I was served in London which till now was my greatest lamb dinner that I every tasted.