These lamb chops are grilled to perfection and are easy and quick thanks to a nifty combination of mint and cilantro that you can use either as a marinade or as a simple finishing sauce, depending on how much time you can spare.

Adapted from Diane Rossen Worthington | Seriously Simple | Chronicle, 2002

These lamb chops take their flavor from a quick and nifty trick that will help banish boredom from your weeknight dinner table. Here’s the trick—if you’ve got no time to use the cilantro mint mixture as a marinade, no worries. Just reserve the mixture as a finishing sauce instead and grill the chops plain. The herb sauce—and sneaky shortcut finishing sauce—also works admirably on roast chicken, sea scallops, and shrimp.–Renee Schettler

How long should I cook my lamb chops?

For optimal taste and texture, lamb chops should be cooked quickly over high heat. Grilling and pan-frying are methods that work exceptionally well by lending the lamb a tinge of color and flavor, thanks to fat sizzling until it sings. Because of their diminutive size, lamb chops don’t take long before they’re cooked and you want to make sure not to overcook them past the point of still juicy and tender. If you’re a digital thermometer kinda cook, you’re looking for a temperature of 130°F for medium-rare.

  • Quick Glance
  • (2)
  • 10 M
  • 30 M
  • Serves 4


  • For the cilantro-mint marinade and sauce
  • For the lamb chops


In a food processor fitted with the metal blade, combine the ginger, mint, cilantro, honey, vinegar, oil, salt, and pepper and process until completely blended and smooth. Taste and adjust the seasoning accordingly.

Place the lamb chops in a resealable plastic bag and pour in 1/4 cup marinade and sauce. Turn the lamb in the bag to coat it evenly. Close the bag and refrigerate it for at least 30 minutes or up to 4 hours, turning it once or twice. Cover and refrigerate the remaining unused marinade and sauce separately.

Prepare a grill or an oiled grill pan over medium-high heat. Move the lamb to the grill or the grill pan, discarding the used marinade. Cook the lamb for 5 to 7 minutes per side for medium-rare, depending on the thickness. Place the lamb on a cutting board and let rest for a few minutes.

Arrange the lamb chops on serving plates, criss-crossing the bone ends for a pretty presentation if you like. Spoon the remaining refrigerated marinade and sauce over the top and, if desired, garnish with mint or cilantro leaves. Originally published July 15, 2010.

Lamb Chops with Cilantro and Mint Sauce Recipe © 2002 Diane Rossen Worthington. Photo © 2002 Noel Barnhurst. All rights reserved. All materials used with permission.

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