There is no doubt that the quickest dinner is grilled lamb chops. Marinated and served with a classic mint sauce in less than 20 minutes. Ideal for an elegant or festive dinner when you have guests. Also, the lamb can be marinated overnight leaving you enough time to take care of other things.
Table of Content
Lamb is an expensive cut of meat, so usually, we serve lamb chops, roast, leg, or shoulder recipes for special occasions. There is so much you can do with lamb. Right?
When I can't think of what to do with chops, or when I am short on time to cook, I choose to grill. And if it's summer, my first choice for cooking meat is grilling. Well, not just because it's fast, but also because I can marinate the meat ahead of time, leaving me enough time to get other things done.
Why make these lamb chops
- The best part about this recipe is that it's easy to make. I truly believe that when it comes to good meat, less is more. So, instead of overpowering it with spices, I let the meat speak for itself.
- The mint sauce works as a marinade, as well as the sauce to serve later. Mint and lamb is a classic combination and if you can't decide what to do with lamb, error on the side of mint and everyone will be happy. The mint-sauce is as easy as putting everything in the food processor. Use half of the amount for the marinade and save the other half to serve as the sauce later.
- I have served these with classic mashed potatoes and broccoli. And yet, there are so many other things you can serve on the side. More on that below
Ingredients and substitute
- Onion - I love using red onions in this because they are sweeter, and when caramelized they really can add so much more.
- Ginger - To me, any red meat can benefit from the warmth of fresh garlic and ginger. I think it truly brings out the flavor of the meat.
- Parsley- You can use all mint, and yet I find that to be too much mint. So, I use half parsley and half mint. Sometimes I replace the parsley with cilantro because I like the smoky, pungent flavor of cilantro.
- Paprika - I love a little hot paprika. But often, I will use sweet smoked paprika in this. I love the smoky flavor and the kids love the sweet paprika.
How to grill lamb chops?
- Mint marinade and sauce - Place all the marinade ingredients in a food processor and grind to a smooth paste. Divide into two. Use one part for the marinade and save the rest to serve with the chops as a sauce.
Pro tip- make sure to divide first then marinate the meat just so you do not bring the sauce in contact with raw meat.
- Prep the chops - Cut excess fat around the edges. Pat dry the lamb chops on both sides. Season with salt and pepper on both sides.
Pro tip - make sure the chops are dry so the marinade sticks to them and they will sear not stew when on the grill. - Marinate the chops - Brush the marinade over the lamb chops and leave to marinate for an hour on the counter or up to overnight in the fridge.
Pro tip - If you marinate for longer thaw the lamb chops for at least an hour to bring to room temperature before cooking.
- Grill the lamb chops - Heat a grill or cast-iron skillet on medium-high heat. Place the lamb chop on the hot side for 2 to 3 minutes then turn over and cook the other side for 2 more minutes. Move to the cooler side of the grill for the remaining time.
Pro tip - You can insert an instant-read thermometer in the thickest part of the meat to check for the internal temperature of the lamb-- Medium-rare, about 6 to 8 minutes - the internal temperature of 120 to 125 F.
- Medium, about 8 to 10 minutes the internal temperature of 130 to 145 F.
- I would not recommend going past medium as it can make chops fairly tough.
- Serve with the remaining mint sauce we prepared earlier.
What do you serve with lamb chops?
I love to serve my chops with roast or mashed potatoes and a side salad such as Cherry Tomato Mozzarella, Cabbage, Celery, or Carrot Salad. Or a side such as sesame or Parmesan asparagus, Swiss chard, or corn patties. Try green beans, butternut squash, or carrot sticks
5 Tips for the perfect grilled lamb chops
- When affordable, buy thicker lamb chops, also called ribs or first cut - these are expensive, but boy do they taste delish.
- Thaw the lamb chops for at least an hour bringing them to room temperature before you cook them. Why? Always cook meat at room temperature so the meat will not seize due to the intense heat. Cooking cold meat on the hot grill can cause the meat to seize and become tough.
- Lamb chops do well when marinated and given enough time for the marinade to sink in. Additionally, use your hands to make sure the marinade covers the chop well. If necessary, make extra marinade and let the chops get drunk.
- Choose the right cooking method for the right size of meat. For example,
- If you have thin delicate lamb chops like these - grill them on high heat for as little time as possible. Or cook them on the stovetop.
- For thicker lamb chops, also called shoulder or rainbow chops - start on the stovetop then finish them off in the oven. That way they do not dry out.
- Lamb chops should be served as soon as they are made with a rest time of no more than 5 to 8 minutes otherwise they become chewy.
More lamb recipes
Frequently asked questions
Lamb chops when grilled are best served as soon as they are made. But, leftovers will keep in an airtight container in the fridge for up to 3 days.
Lamb chops get done fairly quickly in just minutes. Ideally, about 6 to 7 minutes. Having said that it really depends on how you like your meat.
You can insert an instant-read thermometer in the thickest part of the meat to check for the internal temperature
- Medium-rare, about 6 to 8 minutes - the internal temperature of 120 to 125 F.
- Medium, about 8 to 10 minutes the internal temperature between 130 to 145 F.
I would not recommend going past medium as it can make chops fairly tough.
When grilled you want to use a heavy-bottom grill pan. I like to use the ones will the lines to get those lovely char marks on my chops, steaks, and burgers. Having said that if you do not have a grill pan you can also use a cast-iron pan because it conducts heat evenly.
Lamb does not need much to taste delicious, a good seasoning of salt, pepper, and olive oil is all you need to put on the grill. Today we are using a mint with parsley or cilantro marinade and sauce. But, you can also omit this marinade/sauce and just throw some fresh rosemary and thyme on the grill to perfume the chops.
Printable Recipe
Grilled Lamb Chops with Mint
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Ingredients
Chops
- 8 Lamb chops
Mini marinade and sauce
- ½ cup Mint leaves (packed )
- ¼ cup Parsley or Cilantro leaves (packed )
- 1 tablespoon Garlic (chopped ( 2 medium) )
- 1 tablespoon Ginger (chopped (½ inch) )
- 2 tablespoon Lemon Juice
- 3 tablespoon Olive Oil
- ¼ Onion (small)
- ½ teaspoon Salt
- ½ teaspoon Pepper
Instructions
- Mint marinade and sauce - Place all the marinade ingredients in a food processor and grind to a smooth paste. Divide into two. Use one part for the marinade and save the rest to serve with the chops as a sauce.Pro tip- make sure to divide first then marinate the meat just so you do not bring the sauce in contact with raw meat.
- Prep the chops - Cut excess fat around the edges. Pat dry the lamb chops on both sides. Season with salt and pepper on both sides.Pro tip - make sure the chops are dry so the marinade sticks to them and they will sear not stew when on the grill.
- Marinate the chops - Brush the marinade over the lamb chops and leave to marinate for an hour on the counter or up to overnight in the fridge. Pro tip - If you marinate for longer thaw the lamb chops for at least an hour to bring to room temperature before cooking.
- Grill the lamb chops - Heat a grill or cast-iron skillet on medium-high heat. Place the lamb chop on the hot side for 2 to 3 minutes then turn over and cook the other side for 2 more minutes. Move to the cooler side of the grill for the remaining time. Pro tip - You can insert an instant-read thermometer in the thickest part of the meat to check for the internal temperature of the lamb- Medium-rare, about 6 to 8 minutes - the internal temperature of 120 to 125 F. - Medium, about 8 to 10 minutes the internal temperature of 130 to 145 F.I would not recommend going past medium as it can make chops fairly tough.
- Serve with the remaining mint-sauce we prepared earlier.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Katie
Made this for the family and it was a hit!
Veena Azmanov
Thank you, Kathi. So happy you enjoyed it. Thanks for coming back to write this feedback
Erika
I've never tried mint sauce, but it looks amazing with these pork chops.
Veena Azmanov
Thanks, Erika. I hope you try this.