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.
Table of Contents
Ingredient notes
- 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.
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.
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.
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.
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.
FAQs
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.
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 the heating element of your oven’s broiler should be just a few inches above the lamb chops.
What to serve with lamb chops
Sauces for lamb chops
- Mint jelly
- 17+ MORE sauces for lamb chops
Side dishes for lamb chops
- 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.
More lamb recipes
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Full Recipe
Broiled Lamb Chops with Mint Mustard Sauce
Equipment
- 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
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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