Traditional recipes

Mint Encrusted Lamb Chops recipe

Mint Encrusted Lamb Chops recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Lamb
  • Cuts of lamb
  • Lamb chops

The marriage of mint and lamb are brought together in this wonderful recipe. Lamb chops are seasoned with mint breadcrumbs and then baked to perfection.

13 people made this

IngredientsServes: 4

  • 165g breadcrumbs
  • 3 tablespoons mint jelly
  • 4 lamb chops
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

MethodPrep:5min ›Cook:20min ›Ready in:25min

  1. Preheat oven to 190 C / Gas 5
  2. Place breadcrumbs and mint jelly in a bowl; mix well.
  3. Place lamb chops on a lightly greased baking tray. Season with salt and pepper. Firmly pat 1/4 of the mint mixture onto each lamb chop.
  4. Bake lamb chops in preheated oven for 20-25 minutes or until cooked to your desired doneness. Serve immediately.

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Reviews & ratingsAverage global rating:(3)

Reviews in English (3)

Very nice, added a bit of mint jelly to the gravy that we had as well (also very good). Layed the mixture on a bit thick in places though, but will be having this again I think.-13 Sep 2011

by isobel

Made this just for my husband and me. The combo ofthe mint jelly and the breadcrumbs keep the chops nice and moist while baking. Put more warmed mint jelly on when we ate them. Nice and easy.-14 May 2009(Review from this site AU | NZ)


Lamb Chops with Garlic Mint Sauce

This post may contain affiliate links. Please read my disclosure policy.

These Lamb Chops with garlic mint sauce make for an elegant dish that is fit for any special occasion. This will be at the top of your list for easy gourmet, complete with an ultra flavorful and tangy garlic mint sauce. Including instructions on how to cook your lamb to any temperature you prefer!

Given the price and the polarizing opinion of lamb, this isn’t a dish I get the privilege of making often. Lamb isn’t a main you’ll serve up to guests who you don’t know particularly well. When someone is coming over who I know is a big lamb fan, well, you know I have to pull out the big guns with this incredible recipe.

This dish is quite easy to make as well, and the time really depends on how well done you want the meat. Whip up that aromatic sauce, grill the chops and you’re all done. You don’t need a gravy or any other sauce because that garlic mint sauce blows any gravy out of the water.


Recipe Summary

  • 8 lamb chops
  • 2 tablespoons olive oil, divided
  • 2 teaspoons chopped fresh rosemary
  • salt and ground black pepper to taste
  • ¼ cup mint leaves
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest

Brush lamb chops with 1 tablespoon olive oil season with rosemary, salt, and pepper. Marinate in the refrigerator, 15 minutes to 2 hours.

Heat remaining 1 tablespoon olive oil in a skillet. Cook lamb chops until browned, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Combine mint leaves, 3 tablespoons extra-virgin olive oil, lemon juice, and lemon zest in a blender blend until smooth. Drizzle over lamb chops.


Directions:

Lightly score lamb chops. Combine remaining ingredients, except, to form a paste. Rub over chops and let stand 1 hour. In a skillet, heat oil, brown chops well on both sides. Lower heat cover and simmer about 30 minutes. As an alternative, instead of frying and simmering the chops, broil or grill the chops to desired doneness. Makes 4 servings.

Approximate Nutrient Analysis per serving when fried:
700 calories, 61 g fat, 27 g saturated fat, 160 mg cholesterol, 800 mg sodium, 2 g carbohydrate, 0 g fiber, 0 g sugar, 33 g protein

Approximate Nutrient Analysis per serving when broiled:
670 calories, 58 g fat, 26 g saturated fat, 160 mg cholesterol, 800 mg sodium, 2 g carbohydrate, 0 g fiber, 0 g sugar, 33 g protein


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My chops were 2" thick. Followed recipe to a tee and the chops were over cooked. So next time I'll turn the heat down or cut the time or both. The crumb topping is great.

Wonderful soft taste for the lamb. I used purchased breadcrumbs since I didn't have the day old bread but it came out delicious. Enjoy!

Quick, easy and delicious. Great for entertaining or week night.

Definitely a great way to do lamb chops indoors, when you can't grill them. I used panko and resisted my usual temptation to tamper with the recipe. Excellent as written.

Easy, fast and yummy. Followed the recipe exactly!

Quick, easy and delicious! This was great with the gorgonzola polenta from this site. Made exactly as written, good for a weeknight but special enough for company.

Certainly an easy way to let lamb cook without being watched. I suspect, that not having been seared, the lamb lost a bit of its own flavour, but what was added in the crust was very tasty.

Try this! It's increditably easy and would make a impression on guests as well.

This recipe was simple and very yummy.My picky 7 year old even ate it! I have never made lamb before, I would definitely make again. However I did cook the lamb chops a bit longer, for medium done about 40 minutes.

I've been broiling lambchops for years and I was skeptical about roasting them but went ahead with the recipe because of the great reviews. I was not disappointed. what a great dish. I was quite impressed with the results. So delicious, my husband was licking up the crumbs left on the plate. I used loin chops about one and a half inches thick and they were "medium done" in just 20 minutes so watch the timing.If it weren't for the extra fat and calories in the butter I would make this recipe more often.

This recipe was outstanding and so easy. My butcher cut the chops about 2 inches thick, so I increased the roasting time to 45 minutes at 425 which was perfect. We served it with avocado and hearts of palm salad, aspargus and shitake risotto for a perfect dinner menu.

Our friends invited us to dine with them. They fixed this dish and it was so good I wanted the recipe. I asked her where she got it, so I pulled it up on the computer the next morning. How easy to get the recipe and what a wonderful dish to serve.

I made this for Easter dinner and we're having it again just a few days later! Such an easy, elegant and flavorful way to prepare lamb. Great recipe, no changes.

This was perfect for a weeknight Valentine's Day dinner -- impressive and delicious, yet didn't keep me in the kitchen for hours after a full day at the office! I served with sauteed spinach with pine nuts and raisins, and some roasted new potatoes. Cupid was pleased!

I've made this twice now for friends and everyone loves it. Very easy for a dinner party because it can essentially be premade and then baked during the salad.

this lamb recipe was great. i loved the flavor and texture of the crust. be sure to pat the chops dry before applying the paste. i salted the chops before applying the paste. everyone at easter dinner raved about the lamb. and by the way. the crab salad which was also in this same layout was too spectacular.


Epcot Food and Wine Festival Recipe: Grilled Lamb Chop with Mint Pesto and Potato Crunchies from the Australia Booth

We’re in “WE CAN’T WAIT” mode when it comes to the 2016 Epcot Food and Wine Festival, and we’re already talking about it and planning for it!

But since we can’t be there right now, it’s fun to cook up some of our favorite dishes at home! Lamb chops might not be an everyday kind of meal around your house – it certainly isn’t in the regular rotation at our house – but these Grilled Lamb Chops with Mint Pesto and Potato Crunchies make a nice weekend dinner for the family.

Or maybe you’re planning a casual dinner party for friends – these would be the perfect main dish!

These aren’t too fancy or labor-intensive when it comes to grilling lamb chops – which is one of the reasons we love this recipe. It really is quick and easy, and since it’s one of the most beloved dishes at the Food and Wine Festival, we’re pretty sure it’ll be a winner at your house, too.

And the “potato crunchies” – well, that’s just a fancy name for crushed salt and vinegar potato chips! It doesn’t get easier than that!

Ready to expand your entree range in the kitchen and give your kids potato chips for dinner? Read on! -D

Grilled Lamb Chop with Mint Pesto and Potato Crunchies

Grilled Lamb Chops with Mint Pesto and Potato Crunchies

Ingredients:

Mint Pesto with Feta Cheese:
2 cloves garlic, minced
1 teaspoon coarse salt, divided
3/4 cup olive oil, divided
1/4 cup mint leaves, washed and dried
1/4 cup crumbled feta cheese

Lamb Chops:
1/4 cup olive oil
1/4 teaspoon freshly ground black pepper
1/4 teaspoon coarse salt
4 Australian lamb chops
1/3 cup crushed salt and vinegar potato chips, for garnish

Instructions:

For mint pesto with feta cheese:
1. Place garlic, 1/2 teaspoon salt, and 1/4 cup olive oil into a blender or food processor. Blend to a paste.

2. Gradually add mint leaves and pulse until emulsified. Gradually add remaining oil.

3. Adjust seasoning with remaining salt, as needed. Refrigerate until ready to use. Mix in feta just before serving.

For lamb chops:
1. Combine olive oil, pepper, and salt in shallow dish large enough to place the lamb chops in a single layer. Coat both sides of chops with oil.

2. Grill lamb chops, uncovered, over medium heat for 10-15 minutes, turning once, or until desired doneness.

To serve:
1. Spread 1 tablespoon pesto on each lamb chop. Sprinkle crushed potato chips evenly over each grilled lamb chop.

2. Refrigerate remaining pesto in sealed container.

Start Your Planning Today! The DFB Guide to the 2016 Epcot Food and Wine Festival e-Book is now available for Pre-Order!

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Use code Chefs at check-out for a $3 discount!

Be sure to check our main Epcot Food and Wine Festival Page frequently for updates, and also check out Epcot Food and Wine Festival 101 for even more information about the festival!

Will you be grilling lamb chops for your next family dinner? Leave us a comment and let us know what you think!

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Herb and Lemon Crusted Lamb Chops

Where I&rsquom from, which is a little plot outside the outskirts of Vanderbijlpark in the Vaal, (yeah, that&rsquos me) we would enjoy farm fresh produce straight from nature.

We had a chicken coop where we would gather fresh eggs everyday, had a cow or two and fed pigs fat for the holiday feasts.

I can&rsquot recall if we ever had sheep, most probably did, but what I do remember is the delicious lamb chops my mom used to pan fry in her electric frying pan. She used to season it with an amazing dried herb spice I just can&rsquot replicate.

However, I did decide to dazzle these chops with a bit of mixed herbs, lemon and cheesy breadcrumbs &ndash and boy, was it a hit!

The recipe is so simple and easy guys, I really hope you give it a go.

So, to serve I made fluffy rice and simply took the baking tray with all the fattiness and crumbled bits of herbs and breadcrumbs after cooking time, added one stock sachet, a few tablespoons of water and whatever herbs were left&hellip Guys, this was the most AMAZING gravy and I am happy to report that hubby totally approved! Have a good one!


Parmesan Crusted Lamb Chops Recipe

I’m not sure about you but there is just something about entering Whole Foods that really gets me excited about cooking and eating! It borders on being slightly over stimulating yet you’re so ready for it. Between the hot food counters, the array of gourmet cheese, the exotic herbs and spices you can’t find anywhere else, their amazing seafood counter and of course, their wonderful meat counter, I’m just always like, take my money! I ventured out to Whole foods a few days ago and lets just say, it was a swipe your card and don’t look back type of day.

I had already picked up a gorgeous ribeye but I looked over and couldn’t take my eyes off this gorgeous rack of lamb. There it was, in all its glory, surrounded by other meat, but it just stood out from the crowd. I ordered 1 lb, the gentleman at the counter politely wrapped the lamb, and I went along my merry way. I couldn’t wait to season it up and chow down. I had the ribeye first, so I refrigerated the lamb with plans to make it in two days.

When I finally decided to make it, I took the lamb chops out of the fridge and brought it to room temperature. I did this because although it isn’t necessary, I wanted to do everything right for my precious lamb chops! Bringing it to room temperature allows for a more even cook. When cold meat hits a hot pan, the muscle fibers tense up and the meat cooks unevenly. I seasoned the meat at room temperature as well.

A lot of people shy away from lamb because of its reputation for being too “gamey”. Lamb has a distinct taste. If you season it properly, then you can enjoy the lamb chops without worrying about it tasting too gamey. Here is what I used:

1/2 tsp all purpose seasoning

1 tsp salt free Mrs Dash garlic & herb seasoning

1 tbsp Worcestershire sauce

10 tbsp salted butter (Divide into one block of 4 tbsp and another 6 tbsp for later!)

1/2 cup of grated parmesan cheese

Preheat your oven to 400 degrees Farenheit. Remove your lamb from the packaging and rinse. Pat dry and add all your seasonings (except for the butter) Grab a skillet (I used a cast iron) and place it on medium heat. Wait 2-3 minutes for the pan to heat up and toss in 4 tbsp of butter. Once the butter has melted, start adding the lamb chops. You’ll quickly sear the lamb for 5 minutes on each side. Once the lamb has browned, remove each lamb chop and set them on a paper towel to drain. If there are a lot of bits and pieces of residue left behind in the pan from searing the lamb, you may want to get rid of it first before putting the lamb back into that pot. Now that your pan is clean, put the lamb chops back into that pan. (Make sure the pan you’re using is safe to go into the oven!! If not, grab a separate oven safe baking dish) Grab another clean skillet and start melting your 6 tbsp of butter. Set your fire to medium, heat the pan for 2-3 minutes and add your 6 tbsp of butter. Once it’s melted, add your grated parmesan cheese. Shake the pan back and forth a bit to evenly distribute the ingredients. Now pour the butter and parmesan cheese onto the lamb chops and stick it in the oven for 10 minutes on 400 degrees Farenheit. Remove and enjoy! This comes out well done, but still juicy! If you prefer it medium well, leave it in the oven for about 5 minutes and enjoy! Let me know how you feel about lamb chops!

Parmesan crusted lamb chops, garlic mashed potato, green beans, and corn on the cob. -->


Recipe Summary

  • 1/4 cup Dijon mustard
  • 1 tablespoon minced garlic
  • 1/2 cup plain dried breadcrumbs
  • 2 tablespoons finely grated Parmesan
  • 1 tablespoon minced fresh rosemary
  • 1 teaspoon dried Italian herbs
  • 8 lamb chops (3 to 4 ounces each)
  • Coarse salt and ground pepper
  • 2 tablespoons vegetable oil

In a small bowl, combine mustard and garlic. In a wide shallow bowl, combine breadcrumbs, Parmesan, rosemary, and dried herbs whisk to combine. Pat lamb chops dry with a paper towel and season with 2 teaspoons salt and 1 teaspoon pepper. With a basting brush, lightly coat lamb chops with mustard mixture, then dredge in breadcrumb mixture.

In a large nonstick saucepan, heat 1 tablespoon oil over medium-high. Add half the lamb chops to pan and cook until browned, 2 to 3 minutes per side. Repeat with remaining chops and oil. Let lamb chops rest 5 minutes before serving.


  • 3 stalks fresh lemongrass
  • 1 red hot chili pepper, chopped
  • 1/2 teaspoon chopped garlic
  • 1 teaspoon freshly cracked black pepper
  • 1/2 teaspoon salt
  • 3 teaspoons palm sugar
  • 3 tablespoons fish sauce
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon sweet mushroom soy sauce (or dark soy sauce)
  • 4 large lamb chops, each 8 ounces or 8 small chops, each 4 ounces
  • 2 cloves garlic, crushed
  • 2 tablespoons brown sugar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons white wine vinegar
  • 1 Thai bird’s eye chili pepper, chopped
  • 1 tablespoon canola oil
  • 1/2 cucumber, diced
  • 1 small tomato, diced
  • Fresh cilantro leaves for garnish

The Spruce / Maxwell Cozzi

To make the marinade, cut each lemongrass stalk with a sharp knife about 3 to 4 inches from the bottom, where the light and green portions meet. Peel and discard the top layer of the light part of each stalk, revealing the tender, white inner hearts. Slice these and mince them finely. (Reserve the remaining green leaves to use in other dishes.)

The Spruce / Maxwell Cozzi

Slice these and mince them finely.

The Spruce / Maxwell Cozzi

In a medium bowl, combine minced lemongrass, chili peppers, garlic, black pepper, salt, sugar, fish sauce, lemon juice and soy sauce and stir until well mixed.

The Spruce / Maxwell Cozzi

Place lemon grass marinade in a large shallow pan. Add lamb chops, spooning marinade all over the meat to ensure each chop is well coated. Cover with plastic wrap and refrigerate for 3 hours or up to 24 hours.

The Spruce / Maxwell Cozzi

To make the dipping sauce, in a saucepan combine 1 cup water, garlic, and brown sugar and bring to a boil over medium-high heat. Reduce the heat to medium-low, constantly stirring for 1 minute until sugar melts, then turn off the heat.

The Spruce / Maxwell Cozzi

Add lemon juice, vinegar, and chili peppers, stir well and transfer to a sauce bowl. (The dipping sauce will keep refrigerated in an airtight container for 3 to 4 weeks.)

The Spruce / Maxwell Cozzi

About 30 minutes before cooking, remove lamb chops from the refrigerator. Preheat the oven to 400 F.

The Spruce / Maxwell Cozzi

Heat the canola oil in a large skillet over high heat. Let the marinade drip off the lamb chops, then add them to the skillet. Reserve the marinade. Brown one side of the chops for 2 minutes. Turn lamb over and brown for another 2 minutes.

The Spruce / Maxwell Cozzi

Transfer the skillet to the oven and bake for 5 to 10 minutes, or until cooked medium rare. Take the skillet out of the oven, and transfer the chops to a serving plate. Set aside.

The Spruce / Maxwell Cozzi

Pour the marinade into a small saucepan and bring to a gentle boil on medium-high. Reduce the heat to low and simmer for 5 minutes.

The Spruce / Maxwell Cozzi

Pour the reduced marinade into a serving bowl.

The Spruce / Maxwell Cozzi

Place cucumbers, tomatoes, and cilantro in individual serving bowls. Serve the lamb chops, family-style, with the marinade, dipping sauce, cucumbers, tomatoes and cilantro as condiments.

The Spruce / Maxwell Cozzi

From East Meets West: Traditional and Contemporary Asian Dishes from Acclaimed Vancouver Restaurants © 2012 by Stephanie Yuen. Reprinted with permission of Douglas & McIntyre, an imprint of D&M Publishers.


Crusted Loin Lamb Chops with Mint Basil Pesto

A quick dip in egg and flour give these lamb loin chops a wonderful crust, and the quick pesto makes the meal.

My family loves loin lamb chops, and because the rib ones are too expensive to buy that often, that’s a good thing. There is more meat on this cut of chop anyway, and they can be thicker so they are at less risk of getting overcooked.

And is there anything more irritating than spending a lot of money on a fancy cut of meat and then overcooking it? I once made a boyfriend Beef Wellington. I spend HOURS on the dish, buying some very good filet at a pricey butcher, making mushroom duxelles, some sort of fancy sauce that I’ve blocked out, and then by the time the puff pastry was browned and crusty the meat was well done. I broke up with him shortly thereafter. But not because I overcooked the beef.

Back to the lamb chops. The quick dip in egg and then flour just ensure a really fabulous crust, but you could skip it if you didn’t feel like that extra step. The herby mint basil pesto is so nice with the rich lamb — mint and lamb have been long time solid square dance partners. A pretty meal, served up with some simply cooked white beans, but no one is stopping you from making mashed potatoes either.