No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Lamb Chops with Fresh Mint

Frenched lamb chops, trimmed to expose part of the bone, make for a prettier presentation.

  • Servings: 4
Lamb Chops with Fresh Mint

Source: Body+Soul, May 2010


  • 2 tablespoons rice vinegar
  • 3 teaspoons extra-virgin olive oil
  • 1 teaspoon sugar
  • 2/3 cup chopped mint
  • Kosher salt and ground pepper
  • 8 lamb chops (each 3 ounces, 3/4-inch thick), frenched


  1. In a small bowl, whisk together the vinegar, 2 teaspoons of the oil, and the sugar. Add mint and stir to combine. Season with 1/2 teaspoon salt and pepper to taste and set aside.

  2. Heat a skillet over medium-high heat, and add the remaining olive oil.

  3. Season lamb with salt and pepper. Working in batches, cook chops in skillet until medium rare, about 2 minutes per side. Transfer to a cutting board and tent with foil. Let rest 5 minutes.

  4. Top with the mint mixture and serve immediately.


Reviews (0)

Related Topics