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Grilled Lamb Chops with Mint Sauce are surprisingly easy to make and super elegant. In about 30 minutes, you can have this recipe on the table! This recipe will walk you through the steps!
Lamb chops are one of those things that most people are intimidated by, or haven’t attempted to make at home. I used to be one of those people, but now these are one of my go-to BBQ recipes. Not only are they easy, quick, and pretty–but almost everyone will be impressed that you can make a tasty lamb chop.
So if you’re hosting a BBQ or a dinner party, definitely give these a try! It’s so much easier than you’d think!
Ingredients
- Rack of lamb (about 8 individual chops) - one rack weighs roughly 1.5-2 pounds. If you’re making this as an appetizer, it serves 8 people, one lamb lollipop per person. But if you’re making it as a meal, one rack of lamb serves 2 people.
- Olive oil - for the base of the dressing (mint sauce).
- Fresh herbs - cilantro and mint is a fantastic combination! Cilantro has a bright, citrusy, and slightly earthy flavor, while mint has a cool, fresh, and slightly sweet flavor. The contrast between these flavors adds complexity to this dish!
- White wine vinegar - for acidity.
- Garlic - for flavor.
- Shallot - for sweetness and flavor.
- Lemon juice - for a bright citrus kick.
- Honey - for sweetness and the honey allows the outside of the meat to caramelize a bit on the grill.
- Kosher salt - always use kosher, table salt has a metallic flavor.
- Spices
The process
Step 1: Slice the rack of lamb into 8 individual chops.
Step 2: In a blender, combine the olive oil, cilantro, mint, white wine vinegar, garlic, shallot, lemon juice, honey, and spices.
Step 3: Pulse until it’s somewhat smooth or until the shallot and garlic are minced.
Step 4: Add ¼ cup of the dressing to a ziplock bag with the lamb chops. Make sure they’re coated in the mixture and marinate for at least 20 minutes (overnight is best). Reserve the rest of the dressing for dipping, cover it and place it into the fridge.
Step 5: When you’re ready to grill your lamb chops, preheat a cleaned and oiled grill to 400 degrees fahrenheit. Place the chops directly onto the grill and grill for about 4 minutes per side.
Step 6: Grill the lamb chops until desired done-ness is reached. (See the bottom of this post for lamb internal temperature guide.).
Remove them from the heat and tent with foil for 5 minutes.
Serve them with the remainder of the cilantro-mint sauce.
Lamb Internal Temperature Guide
It's up to you how much or how little you cook your lamb chops. Here's a guide to keep in mind:
- Rare: 120-125°F (49-52°C)
- Medium Rare: 130-135°F (54-57°C)
- Medium: 140-145°F (60-63°C)
- Medium Well: 150-155°F (65-68°C)
- Well Done: 160°F (71°C) and above
Definitely keep it in mind that this is just a guide and these temperatures are an approximation based on the cut of lamb, the temperature of your grill, cook times, and rest times.
Also, not that this guide is for lamb chops, not ground lamb! That's a different ballgame and not one that we're discussing in this post, maybe another, though!
When cooking lamb, it's best to have an instant read thermometer so that you can get as close to the desired result as possible! I have this one, and you should pick one up. You can stick it to the side of your grill so that it's always ready for you when you need it.
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Grilled Lamb Chops with Mint Sauce
Ingredients
- 1 rack of lamb about 8 individual chops
- ½ cup olive oil
- ¾ cup fresh cilantro
- ½ cup fresh mint tightly packed
- ¼ cup white wine vinegar
- 2 cloves garlic
- 1 shallot
- 1 lemon juice
- 1 tbsp honey
- ½ tsp kosher salt
- ½ tsp cumin
- ½ tsp oregano
- ¼ tsp red pepper flakes
Instructions
- Slice the rack of lamb into 8 individual chops.
- In a blender, combine the olive oil, cilantro, mint, white wine vinegar, garlic, shallot, lemon juice, honey, and spices. Pulse until it’s somewhat smooth or until the shallot and garlic are minced.
- Add ¼ cup of the dressing to a ziplock bag with the lamb chops. Make sure they’re coated in the mixture and marinate for at least 20 minutes (overnight is best).
- Reserve the rest of the dressing for dipping, cover it and place it into the fridge.
- When you’re ready to grill your lamb chops, preheat a cleaned and oiled grill to 400 degrees fahrenheit.
- Place the chops directly onto the grill and grill for about 4 minutes per side. Or until an instant-read thermometer registers 135 degrees Fahrenheit.
- Remove them from the heat and tent with foil for 5 minutes.
- Serve them with the remainder of the cilantro-mint sauce.
Notes
Nutrition
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