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.


Grilled Lamb Chops with Fresh Mint

Designer Elie Tahari's lamb recipe is from the "American Fashion Cookbook," a collection from the Council of Fashion Designers of America.

  • Servings: 4
Grilled Lamb Chops with Fresh Mint

Source: The Martha Stewart Show, September 2009


  • 1 bunch fresh mint leaves, thinly sliced, plus sprigs for garnish
  • 1 cup sugar
  • 1 cup Champagne vinegar
  • 3 racks of lamb, trimmed, Frenched, and cut into chops, room temperature
  • Olive oil, for brushing
  • Coarse salt and freshly ground black pepper


  1. In a medium bowl, mix together mint, sugar, and vinegar with 1 cup water until well combined. Set mint sauce aside until sugar dissolves, about 30 minutes.

  2. Brush lamb with olive oil. Preheat a large skillet over high heat. Season lamb with salt and pepper and place in skillet; cook, turning once, until browned on both sides, about 2 minutes per side.

  3. Transfer to a large serving platter; drizzle with mint sauce. Garnish with mint sprigs and serve immediately.

Reviews (0)

Related Topics