Grilled Lamb Shoulder Chops With Fresh Mint Sauce

"I found this recipe while web surfing. It is truly outstanding and so easy to make. Serve with roasted potatoes or rice."
photo by Dr.JenLeddy photo by Dr.JenLeddy
photo by Dr.JenLeddy
photo by JustJanS photo by JustJanS
Ready In:
1hr 10mins




  • Season both sides of the lamb chops with black pepper and place in a seal able plastic bag. Toss in the crushed garlic, rosemary and pomegranate juice in the bag and seal. Place in refrigerator for about 1 hour.
  • While the chops marinate, prepare the mint sauce. Place the marmalade in a small saucepan, add the vinegar, water and crushed red pepper flakes. Bring to a boil, remove from heat and strain through a mesh strainer discarding the orange peel.
  • Allow the sauce to cool completely before cutting the mint leaves chiffonade and stirring into the cooled sauce.
  • About 30 to 40 minutes prior to grilling the chops, remove from refrigerator and allow to stand at room temperature. Preheat grill to medium high heat, remove chops from marinade, season with salt and place of grill. Cook 4 to 5 minutes per side. Allow to rest for 10 minutes before serving.
  • Top each chop with sauce and serve with roasted potatoes or rice for a delicious meal.

Questions & Replies

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  1. kimber56
    Fantastic! Wouldn't change a thing! <br/><br/>The mint sauce came out perfectly. <br/><br/>About mid-way through inhaling our dinner, I looked up at my husband and said, "This is literally good enough that if I was served this at a fancy restaurant, I'd still be impressed."<br/><br/>So, so tasty. I will *always* make lamb with this recipe from now on.
  2. Dr.JenLeddy
    This was great! The only small change I made was I used a spicy mango chutney (still a thick fruity base) instead of orange marmelade as I didn't have any in the house. My husband and I both really enjoyed the lamb and it was great with couscous and salad with feta.
  3. Andi Longmeadow Farm
    There is nothing better then lamb and mint. I knew this had to be a winner, and it was in everyway. So succulent, and tasty, you will want to make your chops like this all the time. I didn't change one thing, and think it's perfect the way it is. The juices from the chop mixed in nicely with the mint sauce, and just made such an enjoyable meal. Thanks, Paula! made for ZWT7
  4. JustJanS
    This recipe was super simple and delicious thanks Paula. I used loin chops as that's what I had in the freezer. I also used cumquat marmalade (still a nice bitter citrus flavour) and chose not to strain out the shredded skin cos I love that bit. After sitting to cool and adding in the mint, thee sauce got quite "solid" again, so I added in another tablespoon of water. I reckon this would be great with chicken, pork, veal or venison and herbs in the marinade could be varied to suit the meat.


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