Best 9 Grilled Lamb Chops With Mint Recipes

GRILLED LAMB CHOPS WITH MINT

Steps:

• In a small bowl, stir together mint, rosemary, oil, garlic, salt, and pepper. Rub on chops. Cover chops with plastic wrap, and refrigerate at least 30 minutes or overnight.
• Prepare grill either by igniting coals and allowing them to die down to medium-hot, or by preheating a gas grill to medium-high. For medium chops, cook 6 to 7 minutes per side (or until firm and resilient to touch); for rare, cook about 5 minutes per side (or until meat is barely firm - but not springy - to touch). Alternatively, preheat oven to 400 degrees; and roast chops 10 to 15 minutes, depending upon how well done you like them, turning once.
• Slice into one chop to test doneness; remove from grill while slightly pinker than desired (chops will continue to cook as they rest). Transfer to a platter. Serve with Minty Gremolata Sauce on side.

CHEF JOHN'S GRILLED LAMB WITH MINT ORANGE SAUCE

Steps:

• Place lamb chops in a large bowl. Season with olive oil, garlic, cumin, mixed herbs, pepper, coriander, cinnamon, cayenne, and salt. Toss until well coated with oil and seasonings. Cover and refrigerate. Allow to marinate at least 4 hours.
• Preheat an outdoor grill for high heat and lightly oil the grate. Place lamb chops on grill. Sprinkle the chops with a bit of salt. Grill until seared on the first side, 4 to 7 minutes depending on the size of the chops. Rotate chops a half turn on the grill about a minute before turning them. Turn and grill the other side to desired doneness, another 4 to 7 minutes. For medium rare, an instant-read thermometer inserted into the center should bead 125 to 130 degrees F (54 degrees C). Transfer to a serving dish and tent loosely with foil.
• Place marmalade in bowl. Add chili flakes, mint, and rice vinegar. Stir together thoroughly.
• Brush the sauce over the chops and serve.

LAMB CHOPS WITH GARLIC MINT SAUCE

Steps:

• Prep grill and lamb: Heat a grill pan over high heat until almost smoking. Generously season lamb chops with salt and pepper on both sides.
• Make sauce: Meanwhile combine all the sauce ingredients together in a bowl and whisk well. Set aside.
• Grill: Spray the grill pan with a bit of cooking spray or brush with olive oil. Add the chops to the hot grill pan and sear for 2 minutes, flip them over and cook for another 2 1/2 minutes for medium-rare or 3 1/2 minutes for medium.
• Serve: Generously drizzle each chop with some garlic and mint sauce over it to serve.

GRILLED LAMB CHOPS WITH MINT MARINADE

Steps:

• Trim fat from chops. Place chops in a plastic bag set in a shallow dish. For marinade, combine lemon juice, oil, garlic, 3 tablespoons of the mint, and the pepper. Pour over the chops; close bag. Marinate in the refrigerator for at least 30 minutes or up to 24 hours. Drain chops, discarding marinade. Sprinkle chops with the salt.
• Grill chops on rack of an uncovered grill directly over medium heat to desired doneness, turning once. (Allow 10 to 14 minutes for medium-rare and 14 to 16 minutes for medium doneness.) Sprinkle with remaining mint. Makes 4 servings.

GRILLED DOUBLE LAMB CHOPS WITH POMEGRANATE-MINT PESTO

Steps:

• Combine 1 tablespoon olive oil, garlic, half the lemon zest and juice, 1/4 teaspoon salt and a few grinds of pepper in a quart-size resealable plastic bag. Crush the thyme sprigs in your hands and toss them in as well. Add the lamb chops and seal the bag. Squeeze the bag and move it around to coat the chops evenly with the marinade. Let sit at room temperature for 30 minutes.
• Preheat a grill for indirect and direct cooking over medium-high heat. For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
• Stir together the pomegranate seeds, almonds, mint, honey, the remaining 2 tablespoons olive oil and remaining lemon zest and juice, a pinch of salt and a grind of black pepper in a small bowl. Reserve.
• Remove the lamb chops from the bag and pat dry. Season all over with salt and pepper. Place the lamb chops medallion-side down on the hot side of the grill and cook to develop dark grill marks, about 4 minutes. Flip the lamb chops and cook for another 4 minutes. Turn the chops fat-cap side down to start rendering the fat, 1 minute. Flip the chops bone-side down and move them to the indirect side of the grill. Cover and cook until an instant-read thermometer inserted in the middle of the chops reads 125 degrees F for medium-rare, 6 to 8 minutes.
• Remove the chops and let rest 5 minutes before serving. Spoon some pomegranate-mint pesto over each chop.

CHINOIS GRILLED LAMB CHOPS WITH CILANTRO MINT VINAIGRETTE

Steps:

• Prepare the marinade: In a bowl, mix together all the marinade ingredients. Pour them over the lamb and let it marinate for 1 hour. Remove from the marinade and let stand until ready to cook.
• While the lamb is marinating, prepare the vinaigrette.
• Season the lamb with salt and pepper and place it on a hot grill. Grill medium rare, about 15 to 20 minutes; or cut the rack into chops and saute them in a pan over high heat for about 2 minutes on each side. (Cook the chops in several batches, if necessary, but don't crowd the pan.)
• Make an island of the sauce on each plate. Place lamb chops on center. Decorate with cilantro or mint sprigs on top and serve with stir-fried vegetable or stir-fried rice.
• To make the vinaigrette, combine all the ingredients, except the oil, and blend. Slowly add peanut oil. Season with salt and pepper and strain, if necessary, into a bowl.

GRILLED LAMB CHOPS WITH MINT GREMOLATA

Steps:

• Preheat a cast-iron grill pan over high heat.
• Prepare the gremolata: In a small food processor, combine mint, lemon zest, lemon juice, pine nuts, salt, pepper, and 1 tablespoon oil. Pulse until the mixture is roughly chopped and combined. While continuing to pulse, add the remaining 3 tablespoons oil. The mixture should remain somewhat coarse.
• Prepare the lamb chops: Coat both sides of the chops with oil and season with salt and pepper. Place chops on grill pan, cooking 2 to 3 minutes per side for medium rare. Remove the chops and serve with a dollop of gremolata.

GRILLED LAMB CHOPS WITH YOGURT AND MINT

Steps:

• Trim excess fat from the chops. In a small bowl, mix together the mustard, soy sauce, olive oil, yogurt garlic and mint leaves. Spread the mixture over the lamb on both sides and marinate for 2 to 3 hours.
• Season the chops with salt and pepper. Grill four to five minutes on each side for medium rare. Serve the lamb liberally garnished with mint leaves.

GRILLED LAMB CHOPS WITH MINT CHUTNEY

Steps:

• Prepare a charcoal grill or heat a gas grill or broiler. To make the chutney, combine lime juice, garlic, ginger, chili, yogurt and sugar, and purée. Stir in mint by hand. Add salt and pepper to taste. Set aside.
• When the fire is moderately hot, place the chops on a rack 4 to 6 inches from the heat source. Grill 3 to 4 minutes to a side for medium-rare, or until they reach the desired degree of doneness. Serve hot lamb chops with chutney on the side.