Currently viewing the tag: "Grilled Lamb Chops"

Grilled Lamb Chops and Mint Chimichurri


Complement pan-grilled lamb chops with chimichurri, a sauce made of fresh herbs, garlic, and olive oil.

Yield: 4 servings (serving size: 2 lamb chops and about 2 tablespoons chimichurri)

Total: 15 Minutes



•  1 1/2 cups fresh mint

•  1/2 cup fresh flat-leaf parsley

•  2 1/2 tablespoons extra-virgin olive oil

•  2 tablespoons fat-free, lower-sodium chicken broth

•  1 1/2 tablespoons white vinegar

•  2 teaspoons minced shallots

•  1/8 teaspoon crushed red pepper

•  2 garlic cloves, minced

•  3/4 teaspoon kosher salt, divided

•  1/2 teaspoon freshly ground black pepper, divided

•  8 (4-ounce) lamb loin chops, trimmed

•  Cooking spray



1.  Combine mint, parsley, oil, broth, vinegar, shallots, red pepper, garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a food processor; process until blended.

2.  Sprinkle lamb loin chops on both sides with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon black pepper. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add lamb to pan; cook for 5 minutes on each side or until desired degree of doneness. Let chops stand for 5 minutes. Serve with chimichurri.


Laraine Perri, Cooking Light

APRIL 2011


Source: MyRecipe




Here we grill eggplant slices and red onion to toss in a salad with fresh mint and parsley to accompany grilled lamb chops. Serve with whole-grain rice pilaf and green beans.



  • 1 (about 1 pound) medium eggplant, peeled and sliced into 1/4-inch rounds
  • 1 medium red onion, sliced into 1/4-inch rounds
  • Canola or olive oil cooking spray
  • Juice of 1 lemon
  • 1/4 cup(s) chopped fresh parsley
  • 2 tablespoon(s) chopped fresh mint
  • 1 tablespoon(s) extra-virgin olive oil
  • 1 teaspoon(s) salt, divided
  • 1 pinch(s) cayenne pepper
  • 8 (1 1/2-1 3/4 pounds total) lamb loin chops, 1-1 1/2 inches thick, trimmed
  • 1/4 teaspoon(s) freshly ground pepper



1.  Preheat grill to medium-high.

2.  Spray both sides of eggplant and onion rounds with cooking spray. Grill the vegetables, turning once, until browned on both sides, 2 to 3 minutes per side. Transfer to a cutting board. When cool enough to handle, chop the eggplant and onion and combine in a medium bowl with lemon juice, parsley, mint, oil, 1/2 teaspoon salt, and cayenne.

3.  Meanwhile, sprinkle lamb chops with pepper and the remaining 1/2 teaspoon salt. Grill the chops until browned on both sides and cooked to desired doneness, about 4 minutes per side for medium. Serve with the eggplant salad.


Exchanges: 2 vegetable, 3 lean meat, 1 fat

Carbohydrate Servings: 1/2 Nutrition Bonus: Vitamin C (28% daily value), Potassium (19% dv), Folate (15% dv).


Source: Eating Well / Delish