Marinated Lamb Shoulder Chops

Spring lamb is not to be missed! Marinating chops with a sweet and sour mixture adds a new dimension to the flavor. Serve with this fresh mint sauce to make your taste buds sing.

Serves 6


  • Mint Sauce
  • 2 cups packed whole fresh mint leaves
  • 1 cup water
  • 2 tablespoons honey
  • Pinch salt
  • Marinade
  • 1 large clove garlic, minced
  • Juice of two large lemons
  • 1 tablespoon honey
  • 1/3 cup fresh minced mint leaves
  • 1/4 teaspoon coarse black pepper
  • 1 tablespoon Filippo Berio extra virgin olive oil
  • 6 blade cut lamb chops (toounces each)
  • Ingredients


  1. In a shallow bowl large enough to hold the chops in a single layer, mix the garlic, lemon juice, honey, mint, pepper and olive oil. Place the chops in the marinade, cover with plastic wrap and refrigerate for at least 2 hours or overnight. Turn the chops over once or twice while they are marinating.
  2. Combine the whole mint leaves with the water and honey in a small saucepan and bring the mixture to a boil. Reduce the heat and simmer the ingredients uncovered until the liquid is reduced by half. Strain the mixture through a fine sieve into a bowl. Add salt to taste. Set aside and keep warm or make several days ahead and refrigerate. Reheat when ready to use.
  3. Prepare a gas grill or pre-heat the broiler.
  4. Drain the chops from the marinade and grill or broil them. Use an instant read thermometer for gauging when they are done: 145°F for rare, 160°F for medium and 170°F for well done.
  5. Serve with some of the mint sauce.

This recipe was featured on Season 22 - Episode 2223.

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Ana A Seez

I admire you Mary Ann…. I never miss your program.

On Marinated Lamb Shoulder Chops I would like to know about how long you broil to reach 160F.

My main problem with any meat is time cooking. I always ended up with raw or very well done meat. Very frustrated. Thank you very much.


I would like to know what Italian wine was recommended on this episode to go with the lamb chops. I watched this episode 2223 and the wine information was skipped over
Thank you

Judith Dyke

I would also like to know the name of the wine that was served with the lamb.. Thanks for your time

Paul Lally, Executive producer

The wine is Banfi’s “Belnero”

Castello Banfi BelnerO Super Tuscan red wine bottle from Tuscany, Italy

Cin, cin!


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