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- TL;DR (Quick-Answer Box)
- Why This Recipe Works
- Notes on Ingredients
- Step-by-Step Instructions
- Your Lamb Chops Questions Answered
- Pro Tips
- What to Serve with Mint-Cilantro Lamb Chops
- Storage and Reheating
- More Juicy Lamb Chop Recipes
- Have You Made my Lamb Chop Recipe?
- Lamb Chops with Cilantro and Mint Sauce Recipe
- Recipe Testers’ Reviews
TL;DR (Quick-Answer Box)
- What it is: Pan-seared lamb chops with a vibrant cilantro–mint sauce—used as a marinade and finishing drizzle.
- Why you’ll love it: Juicy, herb-packed chops in 30 minutes—weeknight easy and dinner-party ready.
- How to make it: Blitz herbs and vinegar into a sauce, marinate, sear the chops, rest—drizzle with the sauce + serve.
I’ve loved this lamb chops recipe for as long as I can remember. It’s adapted from Diane Rossen Worthington‘s book, Seriously Simple. I made a few changes, though. Diane calls for them to be cooked on a grill or in a grill pan. At our house grills and gays don’t get on well, and—call me crazy—but I find grill pans a pain in the ass to clean. Also, she likes vegetable oil and rice wine vinegar, and I prefer olive oil and white-wine vinegar.
Regardless of how you make them, what makes these lovely lamb chops so special is the cilantro and mint sauce. It does double duty as a marinade and/or a drizzle.
Here’s how it works: If you have the time, use some of the mint sauce as a marinade and pass the rest at the table. Short on time? Skip the marinade and use it as a finishing sauce for an elegant 30-minute dinner.
My suggestion: Make a double batch of the mint sauce with cilantro. It’s superb spooned on grilled fish tacos, poured over Hawaiian-style shrimp sliders, or slathered on a simple roast chicken and seared sea scallops.
Chow,
Why This Recipe Works
This pan-seared lamb chops recipe is a perfect balance of easy and elegant. The cilantro-mint sauce brings a refreshing brightness from mint, while the cilantro adds an earthy depth. The sauce doubles as both a marinade and a drizzle, giving you flexibility depending on your time.
With just a handful of ingredients, this restaurant-quality meal comes together in 30 minutes, perfect for weeknights or special occasions.
Notes on Ingredients
- Rib lamb chops—The star of the dish. Rib chops are the most tender cut, with a rich, slightly sweet flavor that pairs beautifully with the bright mint sauce. Look for chops with a good balance of meat and fat—about ¾-inch thick is ideal for pan-searing. If using thicker chops, adjust the cooking time accordingly.
- Mint—This fresh herb adds a cooling contrast to the rich lamb. Look for bright green leaves without dark spots, and store it in the fridge with the stems in a jar of water, loosely covered with a plastic bag.
- Cilantro—Earthy, citrusy, and a little bold, cilantro adds depth to the sauce. If you’re not a fan (or one of the unlucky ones who think it tastes like soap), try a mix of parsley and a touch of lime zest for a similar freshness.
- White wine vinegar—The acid in this dish balances out the richness of the lamb and enhances the flavors of the herbs. White wine vinegar is bright but not too sharp, making it a great all-purpose vinegar for dressings and marinades. If needed, swap it with champagne vinegar or rice wine vinegar.
- Ginger—Fresh ginger brings a mild heat and a touch of sweetness that rounds out the sauce. Look for smooth, firm roots without wrinkles. To store, keep unpeeled ginger in the fridge or freeze it whole and grate as needed.
Step-by-Step Instructions
- Dump the mint, cilantro, ginger, white wine vinegar, and olive oil in a food processor.
- Blitz the ingredients into a smooth sauce.
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- Pour 1/4 cup of the sauce over the lamb chops in a resealable bag, turning to coat. Refrigerate for at least 30 minutes.
- Heat olive oil in a large skillet over medium-high heat. Remove the lamb from the marinade and sear until medium-rare (130°F [55°C]), 4 to 5 minutes a side.
Your Lamb Chops Questions Answered
Loin chops are the best substitute for rib chops. They have a similar tenderness and cook the same way—quickly in a hot pan. The main difference is that loin chops contain a small T-bone in the center, but otherwise, they’re just as flavorful and easy to prepare.
Yes, you can prepare the mint-cilantro sauce up to 24 hours in advance. Store it in an airtight container in the refrigerator. Allow it to come to room temperature and stir well before serving to ensure optimal flavor and consistency.
Absolutely! Lamb chops can be cooked in the oven:
1. Crank the oven to 400°F (200°C).
2. For a flavorful crust, quickly sear the chops in oil in a very hot skillet for 1 to 2 minutes per side.
3. Transfer the skillet to the oven and cook for an additional 5-7 minutes, depending on thickness and desired doneness.
Pro Tips
- For tender, juicy pan-seared lamb chops, make sure your skillet is super hot before adding the oil and searing the chops. Then, let the chops rest, covered with foil, for several minutes.
- To make the flavors of the mint sauce/marinade pop, season with salt and pepper then taste. You’ll be floored by the big difference a little seasoning makes.
- Serve the pan-seared chops on warmed plates ASAP. These little guys cool quickly.
What to Serve with Mint-Cilantro Lamb Chops
I love to steam whole baby new potatoes, then toss them in butter and spritz them with chopped parsley. Garlicky mashed potatoes are always welcome, of course. Roasted asparagus or a bright green bean salad would fill out the plate nicely. And basket of homemade buttered rolls is not to be missed.
Storage and Reheating
Store any leftover lamb chops in an airtight container in the fridge for up to 3 days. To reheat without overcooking (which is easy for a cut this thin), place the chops on a wire rack in a 250°F (120°C) oven for 10 to 15 minutes until warmed through (110°F [43°C] internal temp), then quickly sear for 30 seconds per side in a hot pan to restore the crust. Avoid microwaving, as it can make the meat tough.
More Juicy Lamb Chop Recipes
Have You Made my Lamb Chop Recipe?
If you try these pan-seared lamb chops with mint sauce, I’d love to hear what you think! Drop a review, star rating, or your best photo in the comments below. Your feedback helps others and makes LC’s community even better. Happy cooking!—David
Lamb Chops with Cilantro and Mint Sauce
Equipment
- heavy-bottomed skillet
Ingredients
For the cilantro-mint marinade and sauce
- 1/2 cup olive oil, plus more for searing
- 1/4 cup packed mint leaves
- 1/4 cup packed cilantro leaves
- 1/4 cup white wine vinegar
- 2 to 3 teaspoons minced ginger
- drizzle of honey, (optional)
- salt and freshly ground black pepper
For the lamb chops
- 8 rib lamb chops, up to 3/4-inch (18 mm) thick
- mint or cilantro sprigs, for garnish (optional)
Instructions
Make the cilantro mint sauce and marinade
- Pulse the 1/2 cup olive oil 1/4 cup packed mint leaves, 1/4 cup packed cilantro leaves, 1/4 cup white wine vinegar, and 2 to 3 teaspoons minced ginger in a food processor fitted with the metal blade until combined but not puréed.
- Take a taste. If it needs a bit if sweetness, add a small drizzle of honey. Season with salt and freshly ground black pepper to make the flavors pop.
Marinade the lamb chops (if you have the time or skip to step 5)
- Tuck the 8 rib lamb chops in a zip-top plastic bag and pour in 1/4 cup of marinade/sauce. Tumble the lamb in the bag to coat the chops evenly.
- Seal the bag and refrigerate it for at least 30 minutes or up to 4 hours, turning it once or twice. Pour the remaining unused mint sauce in a bowl, cover, and store in the fridge.
Sear the lamb chops
- Heat a large heavy-bottomed skillet over medium-high heat until very hot. Drizzle in some olive oil and sear the lamb chops until nicely caramelized, 4 to 5 minutes a side for medium-rare, depending on the thickness.
- Transfer the lamb to a cutting board, cover with foil, and let rest for a few minutes.
Serve
- Arrange the lamb chops on warm plates. Spoon the remaining cilantro-mint sauce over the top and gussy it up with mint or cilantro sprigs.
☞ TESTER TIP: Serve immediately; lamb chops wait for no one.
Notes
- Tender chops—For tender, juicy pan-seared lamb chops, make sure your skillet is super hot before adding the oil and searing the chops. Then, let the chops rest, covered with foil, for several minutes.
- Season well—To make the flavors of the mint sauce/marinade pop, season with salt and pepper then taste. You’ll be floored by the big difference a little seasoning makes.
- Keep it warm—Serve the pan-seared chops on warmed plates ASAP. These little guys cool quickly.
Grilled Lamb Chops Variation
To grill the lamb chops, preheat a grill or grill pan over medium-high heat and lightly oil the grates or pan. Remove the chops from the marinade. Cook for 5 to 7 minutes per side for medium-rare, depending on thickness. Transfer to a cutting board and let rest for a few minutes before serving. Drizzle with the reserved sauce and garnish with mint or cilantro, if desired.
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Recipe Testers’ Reviews
I tried these lamb chops both ways, one without marinating and one with about an hour of marinating. The lamb chops do benefit from a bit of marinating, but the sauce is so great that there’s really no need to wait if you don’t want to. The mint and cilantro sauce is tempered by the honey and wine vinegar so that you get a sweetish, smooth, cooling sauce that perfectly complements the lamb rib chops.
The recipe produces a fair amount of sauce, so you could make 2 racks worth of lamb chops. When cutting racks of lamb yourself, the thickness is going to vary. This recipe would still work if they were thicker—even double rib chops would be spectacular done this way.
Lamb with mint is one of my favorite combinations. These seared lamb chops with cilantro and mint are easy to fix and simple enough for a weeknight meal, yet perfect for entertaining.
The marinade recipe is a perfect blend of mint, cilantro, ginger, and honey, with just a little bit of acid from the white wine vinegar. I chose to marinate it for about 3 hours. You won’t want to leave the lamb on the grill for too long, as it cooks up very quickly.
I have always been a purist, grilling lamb chops with just coarse sea salt and dried herbs, such as herbs de Provence. But I wanted to try a different one and oh, am I glad I did. What is nice about this recipe is that you can create the marinade way ahead of time, and the longer the lamb stays in it, the tastier it will be.
As we were grilling, the smell was amazing. The mint and cilantro mix was pretty powerful yet was nicely balanced with the lamb itself. Lamb chops can sometimes seem a tad heavy given their natural fat content, but the aroma of the herbs really counter-balanced this. I must say, this absolutely converted me from the usual way I prepared lamb.
I absolutely love lamb chops, but I usually stick with a simple seasoning because the flavor of the lamb is what makes it so great. However, this marinade and sauce in this lamb chop recipe is going into my rotation from now on! It’s so easy to blend, and the mint and cilantro give it a fresh twist. The flavors don’t really penetrate the lamb too much in an hour, but that’s what the sauce is for.
Because the chops are already sliced, they cook up super fast. My only gripe is that two chops is not a serving in our house! I can easily eat three or four by myself.
I really loved the cilantro, mint, and ginger combination with the lamb. If your market doesn’t have rib chops, you can buy a rack and cut the chops yourself, which is what I did. The only problem with this is the spacing of the ribs—the thickness of the chops varies from one end of the rack to the other, so you’ll get thick chops from one end, and thin ones from the other. I had to adjust the timing a bit for the chops that were especially thick or thin.
The next time I make these lamb chops with cilantro and mint, I’ll reduce the oil in the portion of the marinade used as a sauce, adding a bit of salted water, as in an Argentine chimichurri sauce.
Lamb is one of my (many) weaknesses. I have tons of lamb recipes, and this lamb chops recipe with a cilantro and mint sauce will be moved to the top of the list.
I marinated the lamb for 8 hours to allow the flavours to really permeate the meat. The honey and vinegar add lots of depth, and the sweetness and acidity go incredibly well with the lamb and mint. The ginger adds a bit of heat and character, while the pretty herbs add yet another layer of flavor.
The final product is an impressive, high-end, restaurant-quality dish. My husband, not a lamb lover, has been won over. I can see him requesting this over and over and over.
Is there any harm in marinating for 12-24 hours? I’m trying to plan ahead! 🙂
April, nope. I think you’ll be fine.
Just to let you know that this dish made the list of the 25 mouthwatering dishes from different blogs…Cheers!
Denise, why thank you for telling us. Such great company. I’ve added a link to your comment so that all our readers can see the 24 other great recipes. Happy New Year!