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Perfect Herb-Crusted Grilled Lamb Chops Recipe with Easy Mint Sauce

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A quick and easy recipe for herb-crusted grilled lamb chops served with a fresh, tangy mint sauce. Perfect for busy nights or entertaining, this dish balances smoky char, earthy herbs, and bright mint flavors.

Ingredients

Scale
  • 8 lamb rib chops (1 to 1.5 inches thick, roughly 1 to 1.5 lbs)
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme, finely chopped
  • 2 tablespoons flat-leaf parsley, finely chopped
  • 3 cloves garlic, minced
  • 3 tablespoons olive oil (plus extra for brushing)
  • Salt and black pepper to taste
  • For the mint sauce:
  • 1/3 cup fresh mint leaves (about 15 grams)
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon white wine vinegar
  • 1 teaspoon honey
  • 3 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. Prepare the herb crust: In a medium bowl, combine rosemary, thyme, parsley, minced garlic, olive oil, salt, and freshly cracked black pepper. Mix until it forms a coarse paste (about 5 minutes).
  2. Pat the lamb chops dry with paper towels. Lightly brush both sides with olive oil and season generously with salt and pepper.
  3. Press the herb mixture evenly onto one side of each lamb chop, gently pressing so it adheres well. Leave the other side plain for grilling (about 5 minutes).
  4. Preheat the grill to medium-high heat (about 400°F). Clean and lightly oil the grates to prevent sticking.
  5. Place the chops herb-side down first. Grill for 3-4 minutes until the crust is browned and fragrant. Flip and grill the other side for 3-4 minutes for medium-rare (total grilling time 6-8 minutes).
  6. Check doneness with a meat thermometer aiming for 130–135°F for medium-rare or 140°F for medium. Remove chops from grill and cover loosely with foil. Rest for 5 minutes.
  7. Make the mint sauce while lamb rests: In a blender or food processor, combine mint leaves, lemon juice, white wine vinegar, honey, olive oil, salt, and pepper. Blend until smooth but still vibrant green (about 5 minutes).
  8. Serve the lamb chops warm with a generous drizzle of mint sauce on top or on the side. Garnish with extra mint leaves if desired.

Notes

Let the lamb chops rest for 5 minutes after grilling to ensure juicy, tender meat. Use a meat thermometer to avoid overcooking. Press the herb crust firmly to help it stick and flip the chops only once to maintain the crust. Mint sauce can be made ahead and stored up to 5 days in the fridge.

Nutrition

Keywords: lamb chops, herb crust, grilled lamb, mint sauce, easy lamb recipe, quick dinner, Mediterranean lamb, grilled meat

Find it online: https://tempotaste.com/perfect-herb-crusted-grilled-lamb-chops-recipe-with-easy-mint-sauce/