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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

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.

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