Monday, April 6

Grilled Lamb Loin Chops with Mint Sauce

Savory grilled lamb with a bright and herbaceous sauce

Grilled Lamb Loin Chops with Mint Sauce

We invited our friends over for an Easter lunch yesterday and it was a beautiful spring day for grilling in our backyard. To me, you must serve lamb on Easter, and these grilled chops were a nice update from the traditional roasted lamb with mint jelly. I used lamb loin chops instead of the lollipop-style rib chops because I think they have more meat and flavor. The grilled lamb gets a nice char from the hot grill and bone-in cut helps it stay juicy. The mint and parsley sauce is bright from the lemon and fresh herbs and helps to cut through all the richness of the meat. It's the perfect dish for entertaining this spring and pairs well with fresh vegetable sides.

More Lamb Recipes:
- Crispy Lentils & Lamb
- Spiced Herbed Lamb Chops
- Lamb Bolognese

Grilled Lamb Loin Chops with Mint-Parsley Sauce:
- 2 1/2 to 3 lbs. bone-in lamb loin chops
- 1 lemon, zested and 2 tbsp. juice reserved
- 3/4 c. tightly-packed mint leaves
- 1/2 c. tightly-packed parsley leaves
- 1/4 c. extra virgin olive oil, plus more for brushing
- 1 tsp. sugar
- 1 garlic clove
- kosher salt
- black pepper
- aluminum foil

  • An hour before cooking, remove the lamb chops from the fridge and allow to sit at room temperature. Brush both sides of the lamb with olive oil and season with salt and pepper.
  • In a food processor, combine the mint, parsley, lemon zest, lemon juice, sugar, and garlic and blend until a paste forms.
  • Add in the olive oil and blend until smooth. Set aside.*
  • Preheat your grill to high.
  • Cook the lamb for 8-10 minutes, turning every 2 minutes, for medium doneness.
  • Let the lamb rest, loosely tented with foil, for 10 minutes. Drizzle with the mint sauce and serve the rest on the side.

Serves four-five
*Can be made a day ahead and stored, covered, in a cool, dry place.