Description
Tender, juicy marinated lamb rib chops served with a bright mint sauce. Easy to sear, bake, or grill, quick prep and big flavor.
Ingredients
Scale
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- 2 pounds (about 900 g) lamb rib chops, thick-cut, bone-in
- 1 cup (about 30 g) fresh mint leaves
- 1 cup (about 30 g) roughly chopped parsley
- 1 tablespoon (15 ml) red wine vinegar
- 1 lemon, zest and juice (about 3 tablespoons or 45 ml juice)
- 1 garlic clove, crushed
- Sea salt, to taste
- ¼ teaspoon red pepper flakes
- ½ cup (120 ml) olive oil
Instructions
- Step 1: Prepare the Marinade: In a small food processor, combine the mint leaves, parsley, and red wine vinegar. Blend until smooth, ensuring the herbs are fully incorporated.
- Step 2: Add Zest and Garlic: Add the lemon zest, 3 tablespoons (45 ml) lemon juice, crushed garlic, ½ teaspoon sea salt, and red pepper flakes to the processor. Pulse until the mixture is fully combined.
- Step 3: Puree with Oil: While pulsing, drizzle in the ½ cup (120 ml) olive oil and continue to puree until the marinade is smooth.
- Step 4: Adjust Seasoning: Taste the marinade and add more salt if needed to suit your preference. Adjusting the seasoning at this stage is crucial to achieve balanced flavors.
- Step 5: Marinate the Lamb: Place the lamb rib chops in a shallow baking dish. Pour ⅓ cup (80 ml) of the mint sauce over the chops. Use your hands to thoroughly coat every nook and cranny of each chop with the marinade. Wash hands thoroughly afterward.
- Step 6: Let It Sit: Set the marinated lamb aside for at least 10 minutes at room temperature for quick marinating, or cover and refrigerate overnight for deeper flavor and tenderness.
- Step 7: Preheat the Skillet: Heat a large cast iron skillet over medium-high heat until it is hot and just beginning to smoke. This will ensure a good sear that locks in the juices.
- Step 8: Sear the Lamb Chops: Lightly scrape off any large clumps of marinade from the lamb chops. Season the chops lightly with additional sea salt. Add a thin layer of oil to the hot skillet. Working in batches to avoid overcrowding, sear the lamb chops for 2 to 3 minutes per side for medium-rare, depending on thickness. If chops are thicker than 1 inch, increase cooking time accordingly. Avoid moving the chops during the first 2 to 3 minutes to develop an even crust.
- Step 9: Check Doneness: Use an instant-read thermometer if available; aim for 130°F (54°C) internal temperature for medium-rare.
- Step 10: Serve with Mint Sauce: Transfer the lamb chops to a platter. Drizzle with the remaining mint sauce or serve the sauce on the side.
Notes
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- Storage Tips: Room Temperature: Store lamb chops in an airtight container at room temperature for up to 2 days away from direct sunlight and heat. Refrigeration: Place lamb chops in an airtight container on a low shelf in the refrigerator for up to 5 days. Freezing: Wrap tightly in plastic wrap, then place in a freezer bag or container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Expert Tips: Use thick-cut, bone-in lamb chops with a nice pink-red color, avoiding any gray spots for freshness and flavor. Fresh garlic cloves should be lightly smashed for a strong aroma; avoid pre-minced garlic to prevent bitterness. When searing, do not move the chops too early; let them develop a crust for 2 to 3 minutes to ensure even browning. If uneven browning occurs, make sure chops are laid out in a single layer in the pan to allow proper heat circulation. An instant-read thermometer helps achieve preferred doneness precisely, targeting 130°F (54°C) for medium-rare juiciness.
- Reheating Instructions: Reheat lamb chops gently in a preheated oven at 300°F (150°C) for about 10 minutes or until warmed through to preserve tenderness and juiciness.
- Serving Suggestions: Serve lamb chops with mint yogurt sauce or a simple cucumber salad to complement the fresh mint flavors. Pair with roasted sweet potatoes or herbed quinoa for a satisfying meal. Add them to Mediterranean grain bowls, sandwiches with pita and fresh vegetables, lamb chop tacos, or shredded lamb wraps. Top with garlic aioli or tahini sauce for an extra layer of richness. Squeeze fresh lemon juice over the dish just before serving to brighten flavors.
- Recipe Variations: Substitute parsley with cilantro or basil for different herb profiles. For a spicier marinade, increase red pepper flakes to ½ teaspoon. To keep it dairy-free and halal, serve with a mint sauce without yogurt.
- Ingredient Notes: Select lamb chops that are thick, bone-in, firm, and with a vibrant red-pink color for optimal flavor and texture. Use extra virgin olive oil for marinade base to add depth and assist in tenderizing the meat. Fresh mint leaves must be vibrant and green; dry mint will not provide the necessary freshness and flavor. Choose high-quality red wine vinegar to balance the marinade with acidity. Lemon juice and zest add brightness and cut through the richness of the lamb, essential for balanced flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg