Shoulder Lamb Chops with Mint Sauce


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


  1. 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.
  2. With a knife, score the lamb chops on both sides. Set aside.
  3. 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.
  4. Prepare a gas or charcoal grill, or pre-heat the oven broiler.
  5. Drain the chops from the marinade and grill or broil them about 5 minutes. Serve with mint sauce.

This recipe was featured on Season 10 - Episode 1013.

Print This Recipe


No comments on this recipe.

Leave a comment

Your comment will be revised by the site if needed.