Shoulder Lamb Chops with Mint SauceClick to Play

Shoulder Lamb Chops with Mint Sauce

Mary Ann Esposito


My husband Guy loves this preparation for blade cut shoulder lamb chops. He says they are tastier than their high-cost cousins, center cut lamb chops. Try this the next time you grill outdoors, or oven-broil them.


2 cups packed fresh mint leaves
1 cup water
2 tablespoons honey
Pinch salt

4 blade cut lamb chops
1 large clove garlic
Juice of two large lemons
1 tablespoon honey
1/3 cup minced fresh mint leaves
1/4 teaspoon coarse black pepper
1 tablespoon Filippo Berio extra-virgin olive oil


Combine the leaves with the water and honey in a small saucepan and bring the mixture to a boil. Reduce the heat and simmer the mixture, uncovered, until reduced by half. Strain the mixture through a sieve into a bowl. Add salt to taste. Set aside and keep the sauce warm.

With a knife, score the lamb chops on both sides. Set aside.

In a shallow dish large enough to hold the lamb chops in a single layer, mix together the garlic, lemon juice, honey, mint, pepper, and olive oil. Place the chops in the marinade and cover with plastic wrap. Refrigerate for at least 2 hours, but overnight is better. Turn the chops over once or twice while they are marinating.

Prepare a gas or charcoal grill, or pre-heat the oven broiler.

Drain the chops from the marinade and grill or broil them about 5 minutes. Serve with mint sauce.

item recipe is featured in Episode 1013 of Season 10.

Want More Recipes? See My Latest Book:

Buy Ciao Italia Family Classics by Mary Ann EspositoCiao Italia Family Classics

Mary Ann returns to her family's humble beginnings to bring us a treasure trove of more than 200 time-honored recipes.

Buy it now from Amazon for just $24.00

Buy It From Amazon

A Testimonial From Mario Batali:

This collection epitomizes the tradition and love that goes into all of Mary Ann Esposito's cooking. Like her award-winning TV series, this book will live on for years with all of those who cook her delicious recipes. My kids love everything Mary Ann cooks!"


Leave a comment

There are no comments yet.

Leave a Comment