Minted Lamb Chops

The original recipe called for loin chops, but this will work on any lamb chop; just adjust cooking time appropriately. Serve with mashed potatoes, or peeled boiled new potatoes with butter and parsley. Adapted from a _Bon Appetit_ recipe as published at Epicurious http://tinyurl.com/lcvoq9

Ready In:
43mins
Serves:
Units:

ingredients

directions

  • In a small bowl, combine oil, mint, garlic, salt, cumin, coriander, cayenne and black pepper. Spread on both sides of each chop. Set aside to marinate for 30 minutes at room temperature.
  • Preheat broiler to high. Place chops under broiler and cook about 4 minutes per side, until nicely browned.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@DrGaellon
Contributor
@DrGaellon
Contributor
"The original recipe called for loin chops, but this will work on any lamb chop; just adjust cooking time appropriately. Serve with mashed potatoes, or peeled boiled new potatoes with butter and parsley. Adapted from a _Bon Appetit_ recipe as published at Epicurious http://tinyurl.com/lcvoq9"
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. mickeydownunder
    These are YUMMY as can be! Definately recommended by ME! I doubled the recipe as had double the meat, This recipe ALMOST cannot be beat, For ease, similicity, easy to make, I used George Foreman Grill and not the griller or bake! These would be GREAT for a BBQ! Love they are thicker than normally can get too! Tantalisingly tasty for appetiser or main, TRUE! Thanks....simply from me to YOU!
    Reply
  2. DrGaellon
    The original recipe called for loin chops, but this will work on any lamb chop; just adjust cooking time appropriately. Serve with mashed potatoes, or peeled boiled new potatoes with butter and parsley. Adapted from a _Bon Appetit_ recipe as published at Epicurious http://tinyurl.com/lcvoq9
Advertisement