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Simple Broiled Lamb Chops Recipe with Mint Mustard Sauce

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Posted by:

Erin Lynch

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Updated:

April 7, 2025

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5 from 12 votes

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Broiled lamb chops pinterest image.
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Broiled Lamb Chops with Mint Mustard Sauce come together in 30 minutes in the oven and are perfect for a weeknight dinner, but fancy enough to highlight at the Easter dinner table. 

Lamb chops on plate with dollops of mint mustard sauce on top of them.

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Table of Contents

  • Ingredient notes
  • How to broil lamb chops
  • How to make mint mustard sauce for lamb chops
  • Lamb chops cooking temperatures
  • Tips
  • FAQs
  • What to serve with lamb chops
  • Erin’s wine pairings for lamb chops
  • Full Recipe

Why you’ll love this recipe

These beautiful lamb chops are lightly coated in garlic infused olive oil, generously seasoned with salt and pepper and then cooked perfectly under the broiler. This recipe takes less than 30-minutes total, including the time to make the yummy mint mustard sauce that’s drizzled on top. It’s tangy, with just a hint of sweetness, that makes this dish out of this world!

Ingredient notes

Uncooked lamb chops on baking sheet next to fresh herbs.
  • Lamb Loin Chops – I’m using lamb loin chops that are about 1-inch thick for this recipe. You’ll want about three chops per person.
  • Olive Oil
  • Garlic 
  • Salt and Pepper

For the mint sauce:

  • Whole Grain Mustard – You can also swap in dijon mustard.
  • White Wine Vinegar – Feel free to use what you have on hand. Red wine vinegar, champagne vinegar and apple cider vinegar also work. Or, use some lemon juice.
  • Honey – This adds a little sweetness to the tangy sauce. You can also use maple syrup or a pinch of sugar.
  • Horseradish – I’m using creamy horseradish in this recipe. Pure horseradish would have a bit more heat to it.
  • Mint Leaves

How to broil lamb chops

  • 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.

How to make mint mustard sauce for lamb chops

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.

Broiled lamb chops on plate next to mint mustard sauce.

Lamb chops cooking temperatures

I like to serve the chops on the medium-rare side, but feel free to cook them to your personal preference:

  • Rare: 115ºF – 124ºF (very pink inside)
  • Medium rare: 125ºF – 135ºF (bright pink inside) 
  • Medium: 136ºF – 144ºF (light pink inside) 
  • Medium well: 145ºF – 154ºF (barely any pink left)
  • Well done: 155ºF (no pink)

Note: The USDA recommends cooking lamb to an internal temperature of 145 degrees with a 3 minute rest. 

Plate of broiled lamb chops next to bowl of mint mustard sauce.

Tips

  • Be sure to let your lamb come to room temperature before broiling. This ensures that it cook evenly, without the inside of the lamb being too rare.
  • Use a meat thermometer! It’s much easier than eyeballing it. When the internal temperature reaches 130ºF, the lamb will be a nice medium rare. 
  • Leaving the grilled chops to rest for 5 minutes is preferred to seal in the delicious juices and flavor.
Finished broiled lamb loin chops on serving plate with lemon wedges.

FAQs

What is the best way to cook lamb chops so they are tender?

A quick pop under the broiler is a great way to get tender lamb chops. You’ll want to be sure to use a meat thermometer so that you don’t overcook the meat. 145-degrees is perfect internal temperature for medium-rare, tender lamb.

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.

Should I broil lamb chops on high or low?

You’ll want to have the broiler on high, and the heating element of your oven’s broiler should be just a few inches above the lamb chops.

Lamb chops arranged on plate with lemon wedges, fresh herbs and dollops of mint mustard sauce.

What to serve with lamb chops

Sauces for lamb chops

  • Mint jelly
  • Olive Relish
  • Chimichurri Sauce
  • Bernaise Sauce
  • Mint Mustard Sauce
  • Bordelaise Sauce
  • 17+ MORE sauces for lamb chops

Side dishes for lamb chops

  • Creamy Polenta
  • Sugar Snap Pea Salad
  • Duchess Potatoes
  • Arugula Salad
  • Glazed Carrots
  • Sauteed Spinach 
  • MORE → my must try lamb side dishes

Erin’s 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.
  • MORE → my 8 favorite lamb wine pairings.
Cooked lamb chops on green plate flecked with fresh herbs.

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Did you try these broiled lamb loin chops?

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Lamb chops on plate with dollops of mint mustard sauce on top of them.

Full Recipe

Broiled Lamb Chops with Mint Mustard Sauce

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.
5 from 12 votes
Print Pin
Serves 4 servings
Created by Platings and Pairings
Prep Time: 15 minutes mins
Cook Time: 15 minutes mins
Total Time: 30 minutes mins

Equipment

  • Small saucepan
  • Broiler Pan

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 Tablespoons white wine vinegar
  • 2 Tablespoons honey
  • 1 Tablespoon 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.

Notes

  • Medium Rare – 145 degrees
  • Medium – 160 degrees
  • Well Done – 170 degrees

Nutrition

Calories: 1335kcal | Carbohydrates: 10g | Protein: 56g | Fat: 117g | Saturated Fat: 43g | Cholesterol: 250mg | Sodium: 321mg | Potassium: 771mg | Sugar: 8g | Vitamin A: 160IU | Vitamin C: 1.9mg | Calcium: 71mg | Iron: 6mg
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

This post was originally published in 2018. It was updated in 2022 to add new photographs. The lamb chops recipe remains the same. Enjoy!

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5 from 12 votes (5 ratings without comment)

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29 responses

  1. Josie
    April 6, 2015

    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 🙂

    Reply
    1. Erin
      April 6, 2015

      Thanks Josie – The sauce is SO yummy! It complements the lamb really nicely!

      Reply
  2. Christine from Cook the Story
    August 3, 2015

    Lamb is such a traditional Easter dinner, but I say there’s no reason not to have it in the middle of Summer, too!

    Reply
    1. Erin
      August 3, 2015

      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!!!

      Reply
  3. Renee
    August 3, 2015

    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!!

    Reply
    1. Erin
      August 3, 2015

      Of course Renee! I hope that he gives you a big hug for making him this yummy dinner!

      Reply
  4. eric
    January 2, 2017

    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?

    Reply
    1. Erin
      January 3, 2017

      Eric – I would definitely give it a try. I have not tried the marinating approach, but I think it would be delicious as well.

      Reply
  5. Steve Schulek
    September 12, 2018

    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

    Reply
    1. Erin
      September 19, 2018

      Hi Steve – My sauce always ends up quite thick. You could perhaps add more mint to the sauce to thicken it.

      Reply
  6. Marlynn | Urban Bliss Life
    April 1, 2019

    5 stars
    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!

    Reply
    1. Erin
      April 2, 2019

      Thanks Marlynn!

      Reply
  7. Waz
    April 1, 2019

    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!

    Reply
  8. Waz
    April 1, 2019

    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!!

    Reply
    1. Erin
      April 2, 2019

      That sounds like a great vegan alternative Waz!

      Reply
  9. Catherine @ To & Fro Fam
    April 1, 2019

    5 stars
    I would never have thought to combine the flavors of mint and mustard! I bet they’re delicious though.

    Reply
    1. Erin
      April 2, 2019

      Super yummy together!

      Reply
  10. jana seitzer
    April 2, 2019

    5 stars
    This looks delish. I will eat lamb all day long and am always looking for great recipes!

    Reply
    1. Erin
      April 2, 2019

      Thanks Jana.

      Reply
  11. One-Pan Skillet Steak with Spring Vegetables and Mint-Mustard Sauce
    April 2, 2019

    […] years now, these Lamb Chops with Mint Mustard Sauce have been a favorite of mine. Juicy, tender petite little lamb chops just seem like such a decadent […]

    Reply
  12. Amanda
    April 2, 2019

    LOVE these photos and that mint mustard sauce sounds to die for!

    Reply
    1. Erin
      April 2, 2019

      Thanks Amanda!

      Reply
  13. Renee | The Good Hearted Woman
    April 2, 2019

    5 stars
    That mint mustard sauce sounds amazing! I’ll bet it would be delicious on chicken or grilled portobellos as well.

    Reply
  14. Kelsey
    April 3, 2019

    5 stars
    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!

    Reply
    1. Erin
      April 5, 2019

      It really is Kelsey! I hope you give it a try.

      Reply
  15. Rachel Shimon
    April 19, 2019

    5 stars
    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.

    Reply
  16. Erica Pappas
    August 1, 2020

    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!

    Reply
    1. Erin
      August 3, 2020

      Hi Erica – I think the sauce should last up to 5 days in the fridge. Isn’t it the best?!

      Reply
  17. raju
    September 9, 2021

    5 stars
    Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.

    Reply

Hi, I’m Erin!

Can I pour you a glass of wine? Let’s have some fun in the kitchen! Maybe some pasta? A juicy steak? I’ve got loads of yummy, easy recipes for you! Because cooking should feel as comfy as your favorite yoga pants. ♥

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