Lamb Chops Recipe with Mint for a Bright, Savory Dinner

This lamb chops recipe pairs pan-seared chops with a lemony garlic-and-mint marinade and a fresh mint sauce for serving. The meat cooks quickly, while the herbs and citrus balance lamb’s rich flavor; serve the chops hot with potatoes, grains, or a simple salad.

Ingredients

8 lamb rib or loin chops, about 1 inch (2.5 cm) thick and 2 to 2½ pounds (900 g to 1.1 kg) total
2 tablespoons (30 ml) olive oil, plus 1 teaspoon (5 ml) for the pan if needed
2 tablespoons (30 ml) fresh lemon juice
1 teaspoon finely grated lemon zest
3 garlic cloves (about 9 g), finely grated or minced
1 teaspoon (2 g) ground cumin
¾ teaspoon (4 g) kosher salt, plus more to taste
½ teaspoon (1 g) freshly ground black pepper
½ cup loosely packed fresh mint leaves (about 12 g), divided
2 tablespoons (30 ml) finely chopped fresh parsley
1 tablespoon (15 ml) red wine vinegar
1 teaspoon (5 ml) honey
2 tablespoons (30 ml) cold water

Instructions

Prepare the chops. Pat the lamb dry with paper towels and trim away any especially thick, hard pieces of surface fat, leaving a thin rim for flavor. In a shallow dish, stir together the olive oil, lemon juice, lemon zest, garlic, cumin, salt, and pepper. Add the chops and turn them so the mixture coats both sides. Cover and refrigerate for 20 minutes. Keep the marinating time brief: the lemon adds flavor, but a long soak can make the surface of the meat soft.
Make the mint sauce. While the chops marinate, finely chop about ⅓ cup (8 g) of the mint leaves. Put them in a small bowl with the parsley, red wine vinegar, honey, and cold water. Stir and lightly press the herbs against the bowl with the back of a spoon to release their aroma. Taste and add a pinch of salt if needed. Set aside; this quick sauce should taste fresh and tangy rather than sweet. Tear the remaining mint leaves into small pieces for a final garnish.
Heat the pan. Take the chops out of the refrigerator while you heat a large, heavy skillet over medium-high heat for about 2 minutes. Lift the chops from the marinade and let excess drip back into the dish; discard the used marinade. The pan is ready when a drop of water quickly sizzles away. If the skillet is not large enough to leave space between the chops, cook in two batches so they sear instead of steam.
Sear the first side. Add the chops in a single layer, with the bone edges pointing toward the center where the pan is hottest. Cook without moving them for 3 to 4 minutes, until the underside is deeply browned. If the pan looks dry, add up to 1 teaspoon (5 ml) olive oil around the chops. If the garlic in the marinade starts to scorch, lower the heat slightly; a little browning is fine, but burnt garlic can taste bitter.
Turn and finish cooking. Flip each chop with tongs and cook the second side for another 3 to 4 minutes. For chops thicker than 1 inch (2.5 cm), reduce the heat to medium after searing and cook for a few minutes longer, turning as needed. Check the thickest chop by inserting an instant-read thermometer from the side into the center of the meat, without touching bone. USDA FSIS guidance sets 145°F (63°C) as the safe minimum internal temperature for whole cuts of lamb, followed by a 3-minute rest. If the chops have not reached that temperature, continue cooking and check again; do not rely on color alone. If cooking in two batches, repeat with the remaining chops and allow for the extra pan time.
Rest and serve. Transfer the cooked chops to a clean plate and let them rest for 3 minutes. Spoon the mint sauce over or alongside the meat, scatter on the reserved mint, and serve promptly. The sauce is deliberately added after cooking so its fresh herbs stay bright and do not burn in the hot pan.

Tips

Choose evenly sized chops. Rib chops are tender and cook quickly, while loin chops are meatier and often have a small T-shaped bone. Either works here; try to buy chops of similar thickness so they finish at roughly the same time. If yours vary, take thinner ones off the heat as soon as they reach the required temperature and continue cooking the thicker pieces.
Dry the surface before marinating. Patting the meat dry helps the oil-and-lemon mixture cling, and leaving excess marinade behind before searing helps the chops brown. Crowding the pan or adding wet marinade can cause the meat to steam. Cook in batches rather than stacking or squeezing the chops together.
Adjust the herbs and acid to taste. If fresh mint is unavailable, use 1 tablespoon (about 2 g) dried mint in the marinade and sauce, but expect a less lively, more earthy flavor. Fresh parsley or cilantro can replace some of the mint in the sauce. White wine vinegar can stand in for red wine vinegar; it is a little sharper, so start with 2 teaspoons (10 ml) and add more after tasting.
Use a thermometer and keep raw-meat tools separate. Bone, chop thickness, and pan heat all affect timing, so a thermometer is more dependable than a fixed minute count. Wash the dish, tongs, and hands that touched uncooked lamb before using them with cooked food, and never spoon the raw marinade onto finished chops.

Serving Suggestions

Serve the chops with a side that can catch the mint sauce. Roasted baby potatoes, mashed potatoes, or warm flatbread make a satisfying base; couscous, bulgur, or rice are easy options when you want a grain. A crisp cucumber and tomato salad, simply dressed greens, or roasted carrots add freshness without competing with the herbs. For a fuller meal, add a bowl of butter beans or chickpeas seasoned with lemon and parsley.

For a relaxed dinner, arrange the chops on a platter with the sauce in a small bowl so everyone can add as much as they like. Offer extra lemon wedges, a little flaky salt, and a vegetable side. If serving a group, keep the cooked chops on a warm platter only briefly; avoid covering them tightly for a long time, since trapped steam softens the browned surface.

Variations

Make it grill-friendly. Heat a clean grill to medium-high and oil the grates lightly. Grill the marinated chops for about 3 to 4 minutes per side, adjusting for thickness and flare-ups, then verify 145°F (63°C) in the thickest part and rest for 3 minutes. Keep the mint sauce separate from the raw-meat marinade.
Add a little heat. Stir ¼ teaspoon (about 0.5 g) red pepper flakes into the marinade. For a more pronounced warmth, add a pinch of cayenne, then taste the mint sauce before adding any chile to it; keeping the sauce mild gives guests a cooling contrast.
Use a yogurt-mint accompaniment. For a creamy alternative, stir ½ cup (120 g) plain Greek yogurt with 2 tablespoons (about 5 g) chopped mint, 1 tablespoon (15 ml) lemon juice, and a pinch of salt. Serve it in place of the vinegar sauce. The result is tangier and creamier, and it should be kept refrigerated until serving.
Try rosemary and mint together. Add 1 teaspoon (about 1 g) finely chopped fresh rosemary to the marinade for a woodsy note. Rosemary is strong, so avoid adding a large handful; it can overwhelm the mint and the lamb. Keep the quick mint sauce as written to preserve a bright finish.

Storage and Reheating

Refrigerate leftover lamb within 2 hours of cooking, in a shallow airtight container. Cooked lamb chops keep for 3 to 4 days in the refrigerator. Store leftover mint sauce separately for the best texture and flavor; it is freshest the day it is made, though it can be refrigerated in a covered container for up to 2 days. The herbs may darken, and the sauce may lose some of its fresh aroma over time.

For reheating, place the chops in a covered oven-safe dish with a spoonful of water or broth and warm them in a 300°F (150°C) oven until heated through. You can also reheat them gently in a covered skillet over low heat, turning once. USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a food thermometer. Reheating can cook the meat further, so use gentle heat and avoid repeated warming. Add fresh mint sauce after reheating rather than heating it with the chops. Freeze cooked chops in a sealed freezer-safe container for up to 2 to 3 months for best quality, and thaw them in the refrigerator before reheating.

Frequently Asked Questions

Can I use lamb shoulder chops instead?
Yes, but shoulder chops are usually less uniform and may contain more connective tissue than rib or loin chops. They can be tasty, but they may need longer cooking and can become chewy if treated like thin rib chops. Check thickness and temperature as you cook; for especially thick shoulder chops, sear them first and finish over lower heat until they reach the safe minimum temperature.

Can I marinate the lamb overnight?
It is better not to leave these chops in this lemon-based marinade overnight. The acid can change the texture of the surface, and the garlic and salt have time to become more pronounced. Twenty minutes in the refrigerator gives the meat a light coating of flavor. If you want to prepare ahead, mix the marinade and keep it covered separately, then coat the chops shortly before cooking.

How do I know when lamb chops are done?
Use an instant-read thermometer in the thickest part of a chop, approaching from the side and avoiding the bone. The USDA FSIS safe minimum for whole cuts of lamb is 145°F (63°C), followed by a 3-minute rest. Timing varies with the cut, thickness, starting temperature, and pan, so check more than one chop if they are not the same size. A browned exterior does not guarantee the center has reached a safe temperature.

Can I prepare the mint sauce ahead?
Yes. Mix it up to a day ahead and refrigerate it in a covered container, then taste and adjust the salt or vinegar just before serving. Chopped fresh mint loses some of its fragrance and may darken as it sits, so for the brightest flavor, chop the herbs and stir the sauce together shortly before the chops are done. Do not leave the sauce at room temperature for more than 2 hours.

What if I do not have a skillet large enough?
Cook the chops in batches, keeping the uncooked ones refrigerated while the first batch sears. Let the skillet return to temperature between batches and wipe out any burnt garlic or herbs before continuing. Transfer the first batch to a clean plate while the second cooks, then rest each batch for 3 minutes after it reaches 145°F (63°C). If necessary, keep the first batch loosely covered in a warm place for a short time, but do not hold it so long that it cools below a safe serving temperature.

Can I use dried mint instead of fresh?
You can use dried mint, but the flavor will be deeper and less crisp, and dried leaves will not give the sauce the same fresh texture. Start with 1 tablespoon (about 2 g) dried mint divided between the marinade and sauce, then adjust to taste. If using it in the sauce, let it sit for several minutes so the leaves soften before serving. Fresh parsley can add some of the green, herbal character that dried mint lacks.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).