Broiled Lamb Chops with Mint Mustard Sauce come together in 30 minutes and are perfect for a weeknight dinner, but fancy enough to highlight at the Easter dinner table.
Easter is coming up soon, so I thought it only appropriate to share with you one of my favorite Easter dinner recipes – Broiled Lamb Chops with Mint Mustard Sauce.
These lamb chops come together in less than 30 minutes and are a perfect spring dish to spotlight on your Easter table. The mint mustard sauce is tangy and sweet, and amazingly delicious drizzled over the broiled lamb chops.
These beautiful lamb chops are lightly coated in garlic infused olive oil (takes 5 minutes on your stovetop), generously seasoned with salt and pepper and then cooked perfectly under the broiler. I like to serve the chops on the medium-rare side, but feel free to cook them to your personal preference. I’ve provided a lamb cooking temperature chart below for easy reference.
I’m using lamb loin chops that are about 1-inch thick for this recipe. You’ll want about three chops per person.
I’ve mentioned before how I prefer cooking with American Lamb. Here’s why I always choose it over lamb from Australia or New Zealand:
- By choosing American Lamb, you’re supporting local farmers throughout America.
- American Lamb is up to 10,000 miles fresher than imported lamb.
- Sheep improve pasture quality by recycling important nutrients back into the soil, minimizing erosion and encouraging plant growth.
- Raising lamb in the U.S. is a family affair with more than 80,000 family owned operations.
- The majority of sheep in the states graze pastures for most of their lives.
How Long Do Lamb Chops Take to Broil?
Lamb loin chops that are 1-inch thick will take 5-8 minutes per side under the broiler. You’ll want to have the broiler on high, and your heating element should be just a few inches above the lamb chops.
What Temperature Should Lamb Be Cooked To?
- Medium Rare – 145 degrees
- Medium – 160 degrees
- Well Done – 170 degrees
What to Serve with Lamb Chops?
Here are some great side dish options to serve alongside your broiled lamb chops:
- Grilled Broccolini
- Mashed Potatoes
- Shaved Brussels Sprouts Salad
- Smashed Potatoes with Mojo Sauce
- Cherry Tomato Salad with Roasted Lemons
- Shaved Fennel and Celery Salad
- Glazed Carrots
Wine Pairings for Lamb Chops:
- Cabernet with its minty undertones makes an excellent pairing for the rich lamb and echoes the flavors in the mint mustard sauce.
- Petite Sirah is another great match. With its typical flavors of plum, raspberry, blackberries, and black pepper it lends itself wonderfully to stronger flavored meats, like lamb.
If you loved these Broiled Lamb Chops I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
More lamb recipes:
- Slow Cooker Lamb Curry
- Marinated Lamb Chops with Rosemary & Garlic
- Grilled Lamb Kebabs with Basil Tahini Sauce
- Broiled Lamb Chops with Mint Mustard Sauce
- Sheet Pan Lamb Dinner
- Grilled Lamb Chops with Spicy Peanut Sauce
- Instant Pot Pasta with Lamb & Mint
- Grilled Rack of Lamb with Pistachio Basil Pesto
Broiled Lamb Chops Recipe
Broiled Lamb Chops with Mint Mustard Sauce
Ingredients
- 1/2 cup olive oil
- 3 cloves garlic (peeled )
- 12 lamb loin chops (1-inch thick )
- Salt and pepper
- 3 Tablespoons whole grain mustard
- 2 Tabelspoons white wine vinegar
- 2 Tablespoons honey
- 1 Tablespooon prepared horseradish
- 1/3 cup mint leaves
Instructions
- Take your lamb chops out of the refrigerator and allow them to sit at room temperature for 30 minutes. Preheat your broiler to HIGH.
- Place garlic cloves and olive oil in a small saucepan over medium-low heat. Allow to heat for 5 minutes, until oil is fragrant. Remove from heat and set aside.
- Brush your chops on both sides with the garlic oil and season generously with salt and pepper. Place on a broiler pan. Broil the chops for 5-8 minutes on each side, and let rest for up to 10 minutes, tented with foil.
- To make the sauce, add mustard, vinegar, honey and horseradish to a food processor or blender. Turn it on and stream in the remaining oil and the garlic cloves. To this mixture, add your mint and process until finely chopped.
- Serve the lamb chops with mint-mustard sauce on the side.
Nutrition
I teamed up with American Lamb to bring you this post. As always, all opinions are my own.
I love the idea of pairing lamb with a mint mustard sauce instead of the classic mint jelly! This sounds so much better! This looks yummy 🙂
Thanks Josie – The sauce is SO yummy! It complements the lamb really nicely!
Lamb is such a traditional Easter dinner, but I say there’s no reason not to have it in the middle of Summer, too!
I agree Christine – Why not?! It comes together quickly, you can grill it outdoors, and we probably all have loads of mint growing right now!!!
My husband is going to love me even more when I make these for him. He loves lamb and I just don’t cook it often enough. Thank you for this amazing recipe!!
Of course Renee! I hope that he gives you a big hug for making him this yummy dinner!
I had a rack of lamb about 30 years ago that had what I thought was a mustard-mint undertones. It was the best lamb I’ve ever eaten but when I went back there about a month later they had sold out and the chef wasn’t there that had made that incredible meal. Would a marinate of your mustard-mint sauce do the same thing?
Eric – I would definitely give it a try. I have not tried the marinating approach, but I think it would be delicious as well.
I’ve made this a couple of times. The flavors are spot on! However, my sauce turns out much thiner. I think, as to your photos, a thicker sauce enhances the presentation. So should I add corn starch, etc?
Please advise,
Yours,
Steve
Hi Steve – My sauce always ends up quite thick. You could perhaps add more mint to the sauce to thicken it.
love the flavor combo for this lamb dish! I love lamb and don’t cook with lamb chops nearly enough but this recipe is inspiring me!
Thanks Marlynn!
No lamb chops for me, but that mint mustard sauce sure sounds good! I’d love to make a batch next time I grill up some juicy portobello mushrooms. Yum!
No lamb chops for me, but that mint mustard sauce sure sounds good! I’d love to make a batch next time I grill up some juicy portobello mushrooms. Yum!!
That sounds like a great vegan alternative Waz!
I would never have thought to combine the flavors of mint and mustard! I bet they’re delicious though.
Super yummy together!
This looks delish. I will eat lamb all day long and am always looking for great recipes!
Thanks Jana.
LOVE these photos and that mint mustard sauce sounds to die for!
Thanks Amanda!
That mint mustard sauce sounds amazing! I’ll bet it would be delicious on chicken or grilled portobellos as well.
I’ve really enjoyed lamb when I’ve had it but I’ve been too intimidated to try cooking it. This sounds like an approachable but totally delicious recipe!
It really is Kelsey! I hope you give it a try.
We love the mint-mustard sauce and it is a perfect complement to the lamb and we have also made it for grilled zucchini and asian egglant.
Hey Erin, this recipe is absolutely my new obsession. We had a little mint mustard sauce left over and were wondering how long it’d last in the fridge. It’s too good to toss!
Hi Erica – I think the sauce should last up to 5 days in the fridge. Isn’t it the best?!