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These British Grilled Lamb Chops with Mint Sauce feature tender, quick-cooking chops seared until crusty outside and rosy-pink within, served alongside a classic tangy-sweet mint sauce. A timeless pairing straight from British Sunday tradition, ready on the table in well under 30 minutes.
Prep Time
15 min
Per serving
380kcal
Calories
28g
Protein
Cook Time
10 min
Servings
4 people
Difficulty
easy
6g
Carbs
26g
Fat
5g
Sugar
Follow step-by-step with voice guidance.
Pat the lamb chops dry and rub them all over with the olive oil, minced garlic, rosemary, salt, and black pepper. Let them sit at room temperature for 20-30 minutes before cooking.
Meanwhile, make the mint sauce: finely chop the fresh mint leaves and place in a bowl with the sugar and a pinch of salt. Pour over the boiling water and stir until the sugar dissolves.
Once slightly cooled, stir in the vinegar and let the sauce sit for at least 10 minutes so the mint flavor infuses.
Preheat a grill or grill pan to high heat. Grill the lamb chops for 3-4 minutes per side for medium-rare, until well-charred on the outside.
Check doneness with a meat thermometer: 55-57°C for medium-rare, 60-63°C for medium.
Rest the lamb chops for 5 minutes, then serve hot with the mint sauce spooned over or on the side.
Bring to Room Temperature First: Cold lamb chops straight from the fridge cook unevenly, so let them rest out at room temperature before grilling. Don't Overcook: Lamb chops are thin and cook fast - a couple of minutes too long can turn them from tender to tough, so use a thermometer to be precise. Let the Mint Sauce Rest: Giving the sauce at least 10 minutes lets the mint properly infuse into the sweet-tangy liquid rather than tasting flat.
Medium-rare (55-57°C) is the classic choice for lamb chops, keeping them tender and juicy while the outside develops a deep sear.
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