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)


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.