Juicy lamb chops on a white plate with a drizzle of vibrant mint and cilantro sauce.

4.77 / 13 votes

Lamb Chops with Cilantro and Mint Sauce

These lamb chops are seared to perfection and are easy and quick thanks to a nifty combination of mint and cilantro that you can use either as a marinade or as a simple finishing sauce, depending on how much time you can spare.

Prep Time10

Cook Time10

Chill time30

Total Time50

Course: Appetizers, Mains

Cuisine: American

Servings: chops (2 servings)

Calories: 313

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)

US - Metric

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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