Grilled Baby Lamb Chops With Orange-Mint Yogurt Sauce

Total Time
Prep 37 mins
Cook 10 mins

DH and I took advantage of the nice weather yesterday and made these grilled lamb chops for dinner. The recipe is from Bobby Flay's "Boy Gets Grill" cookbook. While the recipe calls for baby lamb chops, Bobby says you can use regular lamb chops, too. DH and I used lamb loin chops and halved the recipe to suit 4 chops (the sauce, when halved, made enough for 6+ chops). Follow the recipe's proportion for the garlic. I am always heavy handed with the garlic since we love it, but it was a little strong in the sauce when I used more than required. Prep time includes refrigerating the sauce.

Ingredients Nutrition


  1. Stir all the sauce ingredients together and refrigerate for at least 30 minutes before serving (the sauce can be made a few hours in advance, covered, and kept refrigerated).
  2. Heat your grill to high.
  3. Brush the chops on both sides with olive oil and season with salt and pepper. Grill until lightly charred and crusty, 3 minutes.
  4. Turn the chops over, reduce the heat to medium or move to a cooler part of the grill, and grill until just cooked through, 2-3 minutes more.
  5. At the same time, grill the orange halves cut side down until heated through and lightly charred, 3 to 5 minutes. Remove and cut each half in half.
  6. Serve the chops immediately, garnishing each plate with yogurt sauce, an orange quarter and fresh mint. Squeeze the oranges over the chops before eating.


Most Helpful

Yum, yum, yum! The only thing I added was about 1/2 teaspoon of orange blossom water to the sauce. Very good! Served with fresh steamed broccoli and carrots. Love this! Made for NA*ME tag game/March.

COOKGIRl March 22, 2013

Poor girl's version: I had to improvise and it still came out very well. I used lamb shoulder chop and mint jelly instead of fresh mint. It's what I had.. but let me tell you... it was delicious. In order to incorporate the jelly, I had to warm it up.. added it to the yogurt/garlic mixture and it was yummy.

NNChick April 17, 2012

Though I did not use lamb chops (I used a leg of lamb instead), I'm giving this 5 stars for the sauce alone. It was perfect with my Easter dinner. The leg of lamb was baked to a medium rare consistency with just salt & pepper. The sauce complimented it perfectly. I used a mini processor to grind the mint leaves, which really brought out the flavor. Then I processed the rest. It was quick and easy. Thank you for posting.

CabinKat May 01, 2011

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