Cumin, Honey, and Mint-Marinated Lamb Chops

"The honey in the marinade makes these caramelize superbly. And its so flavorful that you can cut the refrigeration time in half and still end up with a delicious result. From the June 2007 Cooking Light."
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Ready In:
4hrs 30mins




  • Combine first 7 ingredients in a small bowl, stirring well. Place lamb in a single layer in a shallow dish; rub spice mixture evenly over both sides of lamb. Cover and refrigerate for 4 hours.
  • Prepare grill.
  • Place lamb on a grill rack coated with cooking spray. Grill 4 minutes on each side, or until desired degree of doneness. Serve immediately.

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  1. This is unexpected and delicious, a really interesting way to prepare lamb and whenever I have some chops I like to use this recipe :)
  2. LOL I saw this in the same issue and FELL IN LOVE with this recipe! I made it once with lamb and then I thought "I wonder if this would be good with shrimp" and it sure was! I also serve this with coriander rice (rice that is cooked in chicken broth and then right before it's ready I saute diced red onions in olive oil until just tender. Then when the rice is done I add the onions and chopped cilantro!) Fabulous dinner!
  3. This recipe is going right into my 5* cookbook! The marinade takes about 30 seconds to throw together. I used the marinade amount on 5 lamb chops and it was enought to coat each one really well. I thought the flavor of the fresh mint with the honey was so nice and refreshing. Served with "faux potatoes" (cauliflower mash), which went really well with the lamb. Thanks for a great recipe Torrig! I'll be making this again this week.


I currently a student at Pomona College, just outside of Los Angeles. It's really hard to cook at school, but that hasn't changed my passion for food. My favorite cookbooks are the Cooking Light annual recipe composition cookbooks (especially 2004) and the Nordstrom Friends and Family cookbook. And now recipezaar is one of the best cookbooks I use.
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