Lamb chops with Mediterranean herb sauce

Total Time
28 min
20 min
8 min
Easy and full of flavor, this stovetop entrée is one that can be enjoyed all year long—and it’s ready in less than 30 minutes. The stir-together sauce is full of brightness from the lemon zest and juice and freshness thanks to the mix of herbs. You can also pair the sauce with grilled or roasted chicken and pork. To work accurately, the tip of an instant-read thermometer needs to be inserted at least 1⁄2 inch into the meat. When testing thin steaks and chops, insert the thermometer into the side (not into the top) of the meat to make sure you get an accurate measurement.


Reduced-sodium chicken broth

3 Tbsp

Olive oil

1 Tbsp

Uncooked shallot(s)

1 medium, minced


1 medium clove(s), minced

Lemon zest

1 Tbsp, grated

Fresh lemon juice

1 Tbsp

Peppermint leaves

2 Tbsp, chopped

Fresh parsley

2 Tbsp, fresh, chopped

Fresh oregano

1 Tbsp, chopped or a 1 teaspoon dried

Table salt

¾ tsp

Uncooked boneless trimmed lamb chop

16 oz, 4 (4 ounce) trimmed of all visible fat

Black pepper

½ tsp, coarsely ground


  1. To make the herb sauce, combine the broth, oil, shallot, garlic, lemon zest, lemon juice, mint, parsley, oregano, and 1⁄4 teaspoon of the salt in a bowl; set aside.
  2. Sprinkle both sides of the lamb chops with the remaining 1⁄2 teaspoon salt and the pepper.
  3. Spray a large nonstick skillet with olive oil nonstick spray and set over high heat. Add the lamb and cook, turning once, until an instant-read thermometer inserted into the sides of the chops registers 145°F for medium-rare, about 8 minutes. Transfer the chops to a platter. Stir and spoon the herb sauce over the meat. Yields 1 chop and 2 tablespoons sauce per serving.