Indian-Spiced Lamb Chops with Fresh Mint Sauce

Total Time
28 min
15 min
6 min
This dish looks and tastes fancy, making it perfect for a dinner party but it is also quick enough for a busy weeknight. Lamb chops have a distinct rich and savory flavor. Purchase chops that are about 1-inch thick so that you can get a nice sear on both sides without overcooking the center. When cooking, place the lamb chops in the pan and let them cook undisturbed for 4 to 6 minutes to get a nice crust before turning them to finish cooking. The mint sauce pairs beautifully with lamb, but you can make it your go-to accompaniment for grilled chicken, steak, seafood, or vegetables. If you’d prefer a milder flavor, substitute jalapeños for the serrano peppers.


Fresh mint leaves

1 cup(s), loosely packed


½ cup(s), loosely packed fresh

Fresh lemon juice

2 Tbsp


1 Tbsp

Serrano chile pepper

1 item(s), seeded and minced


1 clove(s), minced

Fresh ginger

1 tsp, grated and peeled fresh

Ground coriander

½ tsp

Ground cumin

½ tsp

Ground ginger

¼ tsp

Table salt

¼ tsp

Black pepper

¼ tsp, freshly ground

Olive oil

1 tsp

Trimmed uncooked bone-in baby lamb chop

1 pound(s), 4 (1/4-pound) loin chops


  1. To make sauce, combine mint, cilantro, lemon juice, water, serrano, garlic, and fresh ginger in blender or food processor and puree. Set aside.
  2. To make lamb, stir together coriander, cumin, ground ginger, salt, and black pepper in small bowl. Sprinkle mixture all over lamb, pressing so it adheres.
  3. Heat oil in large skillet over medium-high heat. Add lamb and cook, turning once, until instant-read thermometer inserted into center of each chop registers 145°F, about 6 minutes. Serve lamb with sauce.
  4. Serving size: 1 lamb chop and generous 1 tablespoon sauce