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Zesty Herbed Lamb Chops

 Zesty Herbed Lamb Chops
“I often serve this sauce with seared scallops or grilled salmon or halibut. It's really good either way. I also modify the recipe when there are fresh herbs in season. I've made a version with basil instead of mint, and I sometimes swap thyme for oregano for a more subtle flavor.” Cora Anderson — Seattle, Washington
4 ServingsPrep/Total Time: 30 min.


  • 1/2 cup fresh mint leaves
  • 1/4 cup minced fresh oregano
  • 1/4 cup packed fresh parsley sprigs, stems removed
  • 1/4 cup lemon juice
  • 3 tablespoons water
  • 6 garlic cloves
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • Dash pepper
  • 8 lamb loin chops (3 ounces each)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil


  • In a food processor, combine the first nine ingredients; cover and
  • pulse until blended. Set aside half of the sauce. Brush remaining
  • sauce over chops; sprinkle with salt and pepper.
  • In a large skillet coated with cooking spray, cook chops in oil over
  • medium heat for 7-10 minutes on each side or until meat reaches
  • desired doneness (for medium-rare, a meat thermometer should read
  • 145°; medium, 160°; well-done, 170°). Serve with
  • reserved mint sauce. Yield: 4 servings.

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Zesty Herbed Lamb Chops (continued)

Nutritional Facts: 2 lamb chops with 4 teaspoons sauce equals 236 calories, 14 g fat (3 g saturated fat), 68 mg cholesterol, 509 mg sodium, 5 g carbohydrate, 1 g fiber, 22 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.