These 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.
Happy Easter! I hope you are all enjoying the holiday with brunch and limitless mimosas coffee! Every year I attempt to put on a cute spring dress for the holiday and inevitably, I always end up freezing in because it’s wet and cold in the Pacific NW in April! Hence the need to drink plenty of mimosas coffee… To keep me warm!
After all that mimosa coffee drinking, it’s good to have a quick, impressive dinner to whip up for the holiday. These lamb chops come together in less than half an hour and are a perfect spring dish to spotlight on your Easter table. The mint mustard sauce is tangy and sweet. It was SO good that it left me thinking of ways that I could use it in other dishes – On top of asparagus maybe or on chicken… But for now the focus is on these BEAUTIFUL lamb chops. They’re lightly coated in a 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.
Do you have any fun Easter traditions? One of my favorite things to do as a kid was color Easter eggs with those little dye packets and the wire dipper, and the white crayon that you could use to make designs. I’m sure they were beautiful! (wink wink) I also loved the egg hunts that my mom would set up – Those little plastic eggs filled with money, candy and toys hidden all over the house – In the plants, between sofa cushions, in cabinets – My brother and I were always in competition to see who could find the most. I think he always did a bit better than I did…
Here’s hoping that your holiday is filled with plenty of Reese’s peanut butter eggs, Peeps, and mimosas coffee!
Lamb Chops with Mint Mustard Sauce
Ingredients
- 2/3 cup extra-virgin olive oil
- 3 cloves garlic smashed
- 12 1- inch thick lamb chops
- Salt and pepper
- 3 tablespoons whole grain mustard
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- 1/3 cup mint leaves
Instructions
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Take your lamb chops out of the refrigerator and allow them to sit at room temperature for 30 minutes. Preheat your broiler to high.
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Place smashed 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.
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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.
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To make the sauce, add mustard, vinegar and honey 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.
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Serve the lamb chops with mint-mustard sauce on the side.
PS – These Glazed Carrots and Mashed Potatoes make great accompaniments to the lamb chops. Or, try this Shaved Asparagus Salad with Ricotta and Pistachios.
ERIN’S PAIRINGS:
- Cabernet with its minty undertones makes an excellent pairing for the rich lamb and reflects 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, such as lamb.
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.