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Meat RecipesLamb Recipes pg 1 >  Grilled Minted Lamb Chops


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Makes 4 servings


    • 4 (about 1 pound) lamb rib chops
    • 2 tablespoons fresh mint, coarsely chopped
    • 2 tablespoon fresh squeezed lemon juice (about 1 lemon)
    • 1 tablespoon vegetable oil
    • 1 tablespoons water
    • 1/2 tablespoon fresh grated ginger root
    • 1/2 teaspoon paprika
    • 1/2 teaspoon ground cumin
    • Pinch cayenne pepper
    • 1 clove garlic, minced
    • 1 tablespoon fresh mint, chopped (for garnish)


1. Trim off excess fat from chops. Place chops in a shallow dish and set aside.

2. In a small bowl, combine the mint, lemon juice, oil, water, ginger, paprika, cumin, cayenne and garlic. Mix well then pour over lamb chops, covering both sides. Cover dish with plastic wrap and place in refrigerator for at least 4 hours or preferably overnight.
3. Remove chops from dish and discard marinade.
4. Prepare grill until coals are hot. Grill chops until desired doneness, turning once. Lamb chops are cooked when the center of the thickest part is at least 140ºF measured with a metal stem meat thermometer. For more information on the proper cooking of meats, see the Danger Zone.
5. Transfer lamb chops to a platter and sprinkle with the chopped fresh mint and serve.

    Serving Size: 1/4 of recipe (130 g)
    Servings Per Recipe: 4

    Amount per serving
    Calories 217
    Calories from fat 116
    Total Fat 13 g
    Saturated Fat 4 g
    Cholesterol 75 mg
    Sodium 94 mg
    Total Carbohydrates 1 g
    Dietary Fiber 0 g
    Sugars 0 g
    Protein 3 g
    Vitamin A 4%
    Vitamin C 8%
    Calcium 2%
    Iron 15%

King County Washington Public Health


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