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Lamb Chops with Mint-Pepper Sauce


Take your family on a culinary journey to Greece for dinner tonight.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, December 2003


  • 4 (8-ounce) trimmed shoulder lamb chops, 1-inch thick
  • 3/4 teaspoon dried rosemary
  • 3/4 teaspoon coarse salt
  • 1/4 teaspoon ground pepper
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 2 teaspoons Dijon mustard
  • 1/3 cup finely chopped red bell pepper
  • 1/2 cup fresh mint, chopped
  • 1 scallion, thinly sliced


  1. Heat broiler. Rub both sides of lamb chops with rosemary, salt and pepper. Place lamb on broiler pan; broil until chops are browned, turning once, about 4 minutes per side for medium-rare.

  2. Meanwhile, in a small bowl, whisk together lemon juice, oil, and mustard. Stir in red bell pepper, fresh mint, and scallion. Serve lamb chops warm, with sauce spooned over the top.

Reviews Add a comment

  • SophieL41448
    17 APR, 2017
    Sauce was way-too lemony; had to drain the liquid then add more olive oil to tame the tartness.
  • ErikaD1006
    11 DEC, 2010
    Any suggestions as to what to serve with this?
  • CathyGaluska
    16 MAY, 2010
    This sauce is Fantastic!! I used tenderloin instead of lamb and it was terrific. I loved the sauce so much I kept thinking...what else could I put this over?