Easy Lamb Chop Recipe
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.
Ingredients
Lamb chops – If you’re worried about price, I’ve found some great quality chops at Costco for a great price. I also used lamb loin chops here, but I’ve made this recipe with lamb rib chops as well, so both types of chops work. Garlic – Freshly minced. Olive oil – Avocado, sunflower, safflower, canola, or vegetable oils can be used instead. Salt and pepper – Season to taste. Rice vinegar – White wine vinegar or regular white vinegar will work too. Soy sauce – I always use low-sodium. Sesame oil – Toasted if you can find it. Red chili flakes – Use as much or little as you like. Mint – Freshly chopped.
How to grill lamb chops
How to cook perfect lamb
Everyone has their own definition of perfect lamb! Whether you like to see it bright red, or an even shade of brown, it’s your meal. You get to decide! The best method for determining the doneness of your lamb chops is to insert in instant-read digital thermometer into the middle of the chop.
Rare: 130℉ – 135℉ Medium-rare: 140℉ – 145℉ Medium: 150℉ – 155℉ Well-done: 160℉+
You can also touch-test the lamb:
How to serve
Such a special main dish deserves equally special sides! Fear not, you won’t be slaving away all day in the kitchen. These sides are stunning, delicious, and simple:
Salad
Cucumber Tomato Salad Tabbouleh Salad Kale and Quinoa Salad with Lemon Vinaigrette Chickpea Salad
Veggies
Garlic Parmesan Roasted Brussels Sprouts Roasted Green Beans Garlic and Herb Roasted Carrots Red Wine Mushrooms
Potatoes
Parmesan Garlic Roasted Potatoes Perfect Thyme Skillet Potatoes Fennel Potato Gratin Mashed Potatoes
Leftovers
Transfer the lamb chops to an airtight container and it will keep, in the fridge, up to 3 days. You can also store leftovers in the freezer for 2-3 months. However you store it, make sure the meat has cooled down to room temperature first.
Reheating
If your lamb chops have been stored in the freezer, let them thaw overnight in the fridge before reheating. Preheat the oven to 350F. Wrap the chops in foil and place on a baking sheet. Bake for 15-20 minutes, or until heated through.
Check out these fantastic lamb recipes:
Braised Lamb Shanks Greek Lamb Burgers Lamb and Chickpea Tagine Turkish Gozleme with Lamb Herb Crusted Rack of Lamb Slow Roast Leg of Lamb Lamb Souvlaki Irish Lamb Stew Lamb Korma
