Mint Lamb Chops Recipe

These mint lamb chops are tender, juicy, and packed with fresh flavor from a sweet-tangy mint glaze. A quick marinade and fast grilling or broiling make this an easy yet elegant dish. Perfect for a special dinner without much effort.

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Prep Time 10

Cook Time 12

Marinating Time 30

Servings: 4

Course: Main Course

Cuisine: British

Calories: 304

Ingredients Method Notes

Ingredients

8 well-trimmed lamb chops
3 tbsp dry white wine
1 tbsp white wine vinegar
Leaves from 4 mint sprigs chopped
1 tbsp honey
1 tsp Dijon mustard
Salt and black pepper to taste

Method

Prepare the mint glaze by whisking together the wine, vinegar, mint, honey, and mustard in a bowl. Season the mixture with salt and pepper to taste. Using a pastry brush, generously coat the lamb chops with the glaze on both sides, then set them aside to marinate for about 30 minutes at room temperature, allowing the flavors to penetrate the meat.
Preheat your grill or broiler to high heat. Position the marinated chops on the grill grates or on a broiler pan about 3 inches (7cm) from the heat source.
Cook the chops for 4–6 minutes on each side, depending on their thickness and your preferred level of doneness. Brush them frequently with the remaining glaze during cooking to build up layers of flavor and create a beautiful caramelized exterior.
Once cooked to your liking (the internal temperature should reach 145°F for medium-rare or 160°F for medium), remove the chops from the heat and let them rest for a few minutes before serving. This allows the juices to redistribute throughout the meat for maximum tenderness and flavor.

Notes

Expert Cooking Tips

Bring the lamb to room temperature before cooking. Remove the chops from the refrigerator 20-30 minutes before you plan to cook them. This ensures even cooking throughout and prevents the outside from overcooking while the inside remains underdone.

Don't skimp on marinating time. If your recipe calls for marinating the lamb chops, allow at least 2-4 hours (or overnight) for the mint and other flavors to fully penetrate the meat. The acidity in the marinade also helps tenderize the lamb.

Pat the chops completely dry before searing. Use paper towels to remove all surface moisture from the lamb. Dry meat creates a beautiful caramelized crust when it hits the hot pan, while wet meat will steam instead of sear.

Use a meat thermometer for perfect doneness. Aim for an internal temperature of 125°F (52°C) for medium-rare or 135°F (57°C) for medium. Remember that the temperature will rise a few degrees as the meat rests.

Let the lamb rest before serving. After cooking, transfer the chops to a plate and let them rest for 5 minutes. This allows the juices to redistribute throughout the meat, ensuring each bite is tender and flavorful rather than dry.

Make fresh mint sauce rather than using mint jelly. Combine finely chopped fresh mint with a touch of sugar, white wine vinegar, and warm water for a bright, authentic sauce that complements the lamb beautifully without overwhelming it.

Score the fat cap if your chops have one. Make shallow diagonal cuts through the fat (without cutting into the meat) to help it render properly and prevent the chops from curling during cooking.