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Lamb Chops with Mint Sauce

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 1 to 2 servings
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Spice Rub and Lamb:

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper 

1/2 teaspoon ground coriander 

1/4 teaspoon cayenne pepper 

Zest of 1 lemon 

Four 4-ounce lamb chops 

Mint Sauce:

1 bunch fresh mint

1/4 cup fresh parsley 

2 anchovy fillets 

1 clove garlic 

Red pepper flakes, as needed 

Extra-virgin olive oil, as needed

Kosher salt, as needed

Neutral oil, for oiling the grill

Baked Sweet Potato with Sour Cream and Mint, recipe follows, for serving

Baked Sweet Potato with Sour Cream and Mint:

1 sweet potato

2 tablespoons sour cream 

Fresh mint leaves, for garnish 


  1. For the spice rub and lamb: Stir together the salt, pepper, coriander, cayenne and lemon zest in a small bowl. Season the lamb chops on both sides with the spice rub. Allow to sit at room temperature while you make the mint sauce.
  2. For the mint sauce: In a food processor, add the mint, parsley, anchovies, garlic and some red pepper flakes. Process, adding olive oil as you go, until the sauce is just loose enough to drizzle. Taste and add salt if needed.
  3. Heat a grill pan or grill on medium-high heat. Oil the grill and pat the chops dry. Grill the lamb until done to your liking, 2 to 3 minutes per side. Serve with the mint sauce and Baked Sweet Potato with Sour Cream and Mint.

Baked Sweet Potato with Sour Cream and Mint:

  1. Pierce the sweet potato several times with a fork and microwave on high according to the manufacturer's instructions until cooked through, 5 to 10 minutes.
  2. Cut the potato open, add the sour cream and snip the mint leaves over the top to garnish.