I adore lamb chops with mint sauce. The juicy flavors of the marinated lamb chops coupled with the slightly sweet minty sauce is so good.
When I was much younger, I couldn’t abide mint sauce. Most restaurants at that time would serve a wibbly wobbly jelly type sauce, which some folks still enjoy today, but for me, it was truly the vilest thing I’ve ever tasted. It was not until I ate at Butlers Wharf Chop House, that I experienced freshly made mint sauce, with flavors that burst in your mouth. I became an immediate convert and as soon as I could, I worked on my own version of mint sauce so that I’d always have that Butlers Wharf Chop House-esque meal whenever I served lamb.
You will see that for this recipe I cooked the lamb chops in a grill pan. If you don’t have one of those you can broil your lamb chops instead. The same cooking time applies – 3-5 mins either side, although maybe a little longer, dependent on how hot your broiler can get.
Growing up my mother would often serve leg, or shoulder of lamb for Sunday dinner with roasted potatoes. My mother wasn’t a fan of mint sauce, so she would make a gravy out of the juices instead. I promise to share one of my mother’s roast lamb recipes soon.
- 1/3 cup olive oil
- 3 garlic cloves (minced)
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 8 lamb rib chops (approx. 1.5 lb)
- 1/2 cup fresh mint
- 2 tbsp cider vinegar
- 1/4 cup olive oil
- 2 tbsp powdered sugar
- Grill pan
- Food processor or blender
- Place olive oil, garlic, salt and pepper into a large bowl and mix thoroughly.
- Add lamb and coat with marinade.
- Allow lamb to marinate for 1-2 hours.
- Once lamb is marinated and had time to absorb the flavors, place grill pan on a high heat.
- Once pan is hot, carefully place lamb chops into pan, placing them in such a way to to allow for as many chops to cook at one time. Dependent upon the size of your grill pan, you may have to cook your chops in two segments.
- Cook chops for 3-5 minutes on either side, dependent upon desired temperature, do not fuss with the chops while theyr'e cooking.
- Once chops are cooked, allow them to rest for 5 mins.
- Place mint in a food processor or blender and pulse a couple of times to mince the mint and set aside.
- Place vinegar, olive oil and powdered sugar in a jug and whisk.
- Add mint and whisk to combine.
- Place four lamb chops on a plate and drizzle with mint sauce.