Lamb, pan-grilled rib lamb chops with mint sauces 1 Lamb, pan-grilled rib lamb chops with mint sauces 2

Mint and lamb are a popular combination in many cultures. Here are three mint mixtures to serve with grilled lamb chops. Of course, if you’re my daughter, you will prefer an entire jar of mint jelly.

12 to 16 rib lamb chops, ¾ inch thick and trimmed of excess fat

vegetable oil for basting

Indian coconut mint chutney, English mint sauce, orItalian mint mascarpone pesto to accompany



1. Prepare a grill for cooking or use a ridged grill pan. If using a charcoal grill, open the vents in the bottom of the grill, then light the charcoal. When the charcoal turns grayish white (about 15 minutes after lighting) hold your hand 5 inches above grill rack. Fire is medium-hot when you can hold your hand there for just 3 to 4 seconds. If using a gas grill, pre-heat burners on high, covered, for 10 minutes, then reduce heat to moderate.

2. Brush the rack of the grill or the pan lightly with oil. Sprinkle chops with salt and pepper. Place them on the grill, covered only if using a gas grill, turning as needed until browned and crisp on the outside yet still pink and juicy inside, about 8 minutes total for medium rare. If you are using a grill pan, heat it over moderately high heat until hot but not smoking, sprinkle the chops with salt and pepper, brush them with oil and grill the lamb, in batches if necessary, turning once for about 4 minutes on each side for medium-rare.

3. Transfer the chops to a platter and serve immediately with the mint sauce or chutney on the side, or placed on top of a liberal puddle of pesto.


adapted from Marion Cunningham, The Fanny Farmer Cookbook, Mark Bittman, The Best Recipes in the World and The Williams Sonoma Cookbook

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