Appetizers, Dinner Entrees, Holiday Favorites

Lamby Chops

Lamb paired with a savory mint sauce is a match made in heaven. This is so quick and easy; perfect for an Easter brunch or main course. It’s okay to pick them up with your fingers because it’s a pop, a melt in your mouth lamby pop. Enjoy!

Lamby Chops

Print Recipe
Carbohydrates: 0
Course Appetizer, Easter, Holidays, Main Course
Cuisine American
Keyword Garlic, Lamb Chops, Lemon, Mint, Shallot, Thyme
Prep Time 20 minutes
20 minutes
Total Time 40 minutes
Servings 4


  • Chef's Knife
  • Microplane optional
  • Skillet I like cast iron
  • Medium cutting board
  • Measuring Spoons
  • Wooden spoon
  • Tongs
  • Serving Platter
  • Aluminum Foil


  • 2 lbs Lamb Rib Roast (Rack) about 8 chops
  • 2 tsp Steak Grill Seasoning I like McCormick Montreal Steak Seasoning
  • 3 tbsp Extra Virgin Olive Oil (evoo)
  • 3 tbsp Butter
  • 1 medium Chopped shallot
  • 3-4 Fresh grated garlic cloves or 2 tsp garlic powder
  • 1 tbsp Fresh chopped thyme or 2 tsp dried
  • 1 tbsp Fresh chopped mint or 1 tsp dried
  • 2 tbsp Lemon juice plus zest of one lemon
  • 5 tbsp Mint sauce I like Crosse & Blackwell brand


  • Gather all your "tools for the trade" plus all ingredients.
  • Cut chops between the ribs. You can wriggle the knife carefully between ribs to find the small space to cut through. Or have your butcher do this for you!
  • Season both sides of chops with grill seasoning. Heat skillet on high heat. Add butter and evoo. When butter becomes frothy, sear chops for 3-4 minutes on each side to reach a nice golden crust; an internal temperature reaching 145F for medium.
  • Let meat rest on a platter under tented foil.
  • In same skillet on medium heat, saute shallots and herbs for 2-3 minutes. Loosen brown bits from the bottom of the pan.
  • Add lemon juice, zest and mint sauce. Mix together and pour sauce over lambchops.
  • Serve and enjoy!
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