Lamb Chops with Mint Sauce
Tender, juicy Australian lamb chops seared until golden and served with a vibrant, classic homemade fresh mint sauce.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 460 kcal
Equipment
- •Barbecue or cast-iron frypan
- •Tongs
- •Small mixing bowl
- •Chef's knife
Nutrition
Per serving, approximate
- Calories
- 460 kcal
- fat
- 30 g
- carbs
- 4 g
- fibre
- 1 g
- protein
- 42 g
- calories
- 460 kcal
Instructions
- 1
Dissolve the caster sugar in boiling water in a small ceramic bowl.
- 2
Stir in the vinegar and a pinch of salt until thoroughly combined.
- 3
Fold the finely chopped mint into the liquid and let it steep for fifteen minutes.
- 4
Pat the lamb chops dry with paper towels to ensure a crisp sear.
- 5
Rub the chops evenly with olive oil, crushed garlic, rosemary, salt, and pepper.
- 6
Preheat a barbecue hotplate or heavy frypan over medium-high heat until hot.
- 7
Place the chops onto the hot surface and cook for three to four minutes without moving.
- 8
Turn the chops over and cook for another three to four minutes until golden brown.
- 9
Hold the chops upright on their fat edges with tongs for one minute to render.
- 10
Transfer the chops to a warm plate and rest for five minutes before serving with mint sauce.
Chef's tips
Steeping the fresh mint in warm, sweetened vinegar softens the leaves and mellows the acidity. Holding the chops upright on their fat caps renders the fat crisp and delicious.
Ingredient substitutions
- lamb loin chops → lamb cutlets or forequarter chops
- white wine vinegar → malt vinegar or apple cider vinegar
- fresh rosemary → fresh thyme leaves
Storage
Store cooked chops and fresh mint sauce in separate airtight containers in the fridge for up to three days.
Reheating
Reheat chops gently in a warm frypan over medium-low heat for three to four minutes until heated through without drying out.
Common mistakes to avoid
- •Cooking cold meat straight from the fridge, which leads to tough chops and uneven browning.
- •Adding fresh mint to boiling vinegar, which browns the herbs instead of keeping them bright green.
- •Skipping the resting step, causing the savoury juices to run out onto the board.
Serving suggestions
Cooked Lamb Chops with Mint Sauce?
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