New This Month

Lamb Chops with Fresh Mint

Think of this as a fresher, more updated take on classic lamb chops with mint jelly.

  • Servings: 4

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.

Cook's Notes

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

Reviews Add a comment