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Shoulder Lamb Chops With Mint Sauce

My husband Guy loves this preparation for blade cut shoulder lamb chops. He says they are tastier than their high-cost cousins, center cut lamb chops. Try this the next time you grill outdoors, or oven-broil them.

Cuisine: Italian
Type: Lamb
Courses: Main Course
Serves: 4 people

Recipe Ingredients

  Mint Sauce
2 cups 80g / 2.8ozFresh mint leaves - (packed)
1 cup 237mlWater
2 tablespoons 30mlHoney
1   Salt
  Lamb Chops
4   Blade-cut lamb chops
1   Garlic clove (large)
  Juice of two large lemons
1 tablespoon 15mlHoney
1/3 cup 30g / 1.1ozMinced fresh mint leaves
1/4 teaspoon 1.3mlCoarse black pepper
1 tablespoon 15mlExtra-virgin olive oil

Recipe Instructions

Combine the leaves with the water and honey in a small saucepan and bring the mixture to a boil. Reduce the heat and simmer the mixture, uncovered, until reduced by half. Strain the mixture through a sieve into a bowl. Add salt to taste. Set aside and keep the sauce warm.

With a knife, score the lamb chops on both sides. Set aside.

In a shallow dish large enough to hold the lamb chops in a single layer, mix together the garlic, lemon juice, honey, mint, pepper, and olive oil. Place the chops in the marinade and cover with plastic wrap. Refrigerate for at least 2 hours, but overnight is better. Turn the chops over once or twice while they are marinating.

Prepare a gas or charcoal grill, or pre-heat the oven broiler.

Drain the chops from the marinade and grill or broil them about 5 minutes. Serve with mint sauce.

This recipe yields 4 servings.

Ciao Italia at


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