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Lamb Chops with Cilantro and Mint Sauce

These lamb chops are seared to perfection and are easy and quick thanks to a nifty combination of mint and cilantro that you can use either as a marinade or as a simple finishing sauce, depending on how much time you can spare.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
30 mins
Total Time
50 mins
Servings: 8 chops (2 servings)
Calories: 313 kcal
Course: Main Course , Appetizer
Cuisine: American

Ingredients

For the cilantro-mint marinade and sauce
  • 1/2 cup olive oil plus more for searing
  • 1/4 cup packed mint leaves
  • 1/4 cup packed cilantro leaves
  • 1/4 cup white wine vinegar
  • 2 to 3 teaspoons minced ginger
  • drizzle of honey (optional)
  • Salt and freshly ground black pepper
For the lamb chops
  • 8 Rib lamb chops up to 3/4-inch (18 mm) thick
  • mint or cilantro sprigs for garnish (optional)

Instructions

Make the cilantro mint sauce and marinade
    Cup of Yum
  1. Pulse the 1/2 cup olive oil 1/4 cup packed mint leaves, 1/4 cup packed cilantro leaves, 1/4 cup white wine vinegar, and 2 to 3 teaspoons minced ginger in a food processor fitted with the metal blade until combined but not puréed.
  2. Take a taste. If it needs a bit if sweetness, add a small drizzle of honey. Season with salt and freshly ground black pepper to make the flavors pop.
Marinade the lamb chops (if you have the time or skip to step 5)
  1. Tuck the 8 rib lamb chops in a zip-top plastic bag and pour in 1/4 cup of marinade/sauce. Tumble the lamb in the bag to coat the chops evenly.
  2. Seal the bag and refrigerate it for at least 30 minutes or up to 4 hours, turning it once or twice. Pour the remaining unused mint sauce in a bowl, cover, and store in the fridge.
Sear the lamb chops
  1. Heat a large heavy-bottomed skillet over medium-high heat until very hot. Drizzle in some olive oil and sear the lamb chops until nicely caramelized, 4 to 5 minutes a side for medium-rare, depending on the thickness.
  2. Transfer the lamb to a cutting board, cover with foil, and let rest for a few minutes.
Serve
  1. Arrange the lamb chops on warm plates. Spoon the remaining cilantro-mint sauce over the top and gussy it up with mint or cilantro sprigs. ☞ TESTER TIP: Serve immediately; lamb chops wait for no one.

Notes

  •  
  • To grill the lamb chops, preheat a grill or grill pan over medium-high heat and lightly oil the grates or pan. Remove the chops from the marinade. Cook for 5 to 7 minutes per side for medium-rare, depending on thickness. Transfer to a cutting board and let rest for a few minutes before serving. Drizzle with the reserved sauce and garnish with mint or cilantro, if desired.
  •  
  • Tender chops—For tender, juicy pan-seared lamb chops, make sure your skillet is super hot before adding the oil and searing the chops. Then, let the chops rest, covered with foil, for several minutes.
  • Season well—To make the flavors of the mint sauce/marinade pop, season with salt and pepper then taste. You'll be floored by the big difference a little seasoning makes.
  • Keep it warm—Serve the pan-seared chops on warmed plates ASAP. These little guys cool quickly.

Nutrition Information

Serving 1chop/sauce Calories 313kcal (16%) Carbohydrates 0.4g (0%) Protein 23g (46%) Fat 24g (37%) Saturated Fat 6g (30%) Monounsaturated Fat 14g Cholesterol 75mg (25%) Sodium 83mg (3%) Fiber 0.1g (0%) Sugar 0.02g (0%)

Nutrition Facts

Serving: 8chops (2 servings)

Amount Per Serving

Calories 313

% Daily Value*

Serving 1chop/sauce
Calories 313kcal 16%
Carbohydrates 0.4g 0%
Protein 23g 46%
Fat 24g 37%
Saturated Fat 6g 30%
Monounsaturated Fat 14g 70%
Cholesterol 75mg 25%
Sodium 83mg 3%
Fiber 0.1g 0%
Sugar 0.02g 0%

* Percent Daily Values are based on a 2,000 calorie diet.