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Lamb Chops with Cilantro-Mint Sauce

The cilantro-mint marinade flavors the lamb chops and doubles as a finishing sauce for the grilled or pan-seared meat, lending a colorful finish to the plate. The clever cook could also use the marinade and sauce on grilled shrimp, scallops, or sea bass.

  • For the cilantro-mint marinade and sauce

  • 2 teaspoons minced fresh ginger
  • 1/4 cup packed fresh mint leaves
  • 1/4 cup packed fresh cilantro leaves
  • 1 tablespoon honey
  • 1/4 cup rice wine vinegar
  • 1/2 cup canola or other mild vegetable oil
  • Salt and freshly ground black pepper to taste

  • For the lamb chops
  • 8 rib lamb chops, up to 3/4-inch thick
  • Fresh mint or cilantro leaves for garnish (optional)

  • Preparation
  • Make the cilantro-mint sauce

  • 1. In a food processor fitted with the metal blade, combine all of the marinade ingredients and process until completely blended and smooth. Taste and adjust the seasonings accordingly.

  • 2. Place the lamb chops in a resealable plastic bag and pour in 1/4 cup of the marinade. Turn the lamb in the bag to coat it evenly. Close the bag and refrigerate for at least 30 minutes or up to 4 hours, turning once or twice. Refrigerate the remaining unused marinade, er, sauce.

  • Grill the lamb chops

  • 3. Prepare a grill or an oiled grill pan over medium-high heat. Transfer the lamb to the grill or the grill pan, discarding the used marinade. Cook the lamb for 5 to 7 minutes per side for medium-rare, depending on the thickness. Transfer the lamb to a cutting board and let rest for a few minutes.

  • 4. Place the lamb chops on serving plates, criss-crossing the bone ends for a slightly prettier presentation. Spoon the remaining refrigerated sauce over the top and, if desired, garnish with mint or cilantro leaves.

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