When you’re making a very special dinner to serve to friends, such as my Jerusalem Cookbook Dinner Party, sometimes you really just need at least one dish that’s simple, easy, and crowd pleasing, and my Mint Butter Lamb Chops are all those things and more. Since lamb chops are on the expensive side of things, serving them on a night when there are lots of other dishes is a good way to get away with serving them in appetizer portions and still have guests feel like they got their fill. When I was creating the dish I wanted flavors that were interesting enough to stand up to the brilliant flavors and colors of the rest of the dishes; that is such an amazing quality of the Jerusalem recipes, but I also wanted to nod to things just a little more traditional like the pairing of lamb and mint. Because of the fresh mint in the Baba Ganoush via Jerusalem, I already had it on hand and it’s traditional ties to lamb made it an obvious choice. It was important to me that the mint felt savory, not sweet. Also, around this time I had mint and pea ravioli with spicy lamb sausage at Babbo and had been thinking about mint as a more savory pairing flavor generally. Things came together for me this the creation of these Mint Butter Lamb chops. I’ve made these chops several times now for private parties, and while I love the marinade and it’s effects, I promise that good things will come even if you skip that step and go straight for the mint butter. And if you skip the marinade, these Mint Butter Lamb Chops are truly a quick and easy dish that has a lot of impact for just a little time.
- 2 racks (16 chops) frenched lamb chops
- 3 tablespoons fresh mint; minced
- 3 cloves garlic; minced
- ¼ teaspoon cinnamon
- 2 tablespoons butter; room temperature
- 1 tablespoon sea salt
- ⅓ cup tamarind concentrate
- 3 tablespoons white wine vinegar
- Mix the tamarind concentrate and the vinegar.
- Brush over the lamb or place everything in a large Ziploc bag.
- Marinate lamb chops 2 hours or overnight.
- In a small bowl, mix mint, garlic, cinnamon, butter and salt to make mint butter.
- Bring lamb to room temperature about an hour before you plan to cook it.
- Heat a frying pan to medium high.
- Add ¼ of the mint butter to the pan.
- Sear each side 3-5 min depending on how you like it cooked. I like them pretty rare, for what it’s worth.
- Remove to a serving platter and add another ¼ of the butter to the pan and repeat with the remaining chops.
- While they’re still hot, brush the chops with the remaining butter. Serve hot (lamb fat is not tasty when cool).
- *found in Indian spice shops- great to have around for meats, etc. because of its sweet tangy flavor
- These are great for appetizers (serves 6-8) or for entrees (serves 4).
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Barrett,
I have never had a lamb chop, but don’t ask what other parts of lambs we ate during my Sheep Production course because I don’t really ever want to go there! I suppose anything dipped in batter and fried is tasty.
I like the idea of a savory mint butter–well done. And thanks for the tip about tamarind paste–I had some before we moved but haven’t picked up a new container here. I’ll add it to the list.
Thanks!
It’s amazing to me that you went to a sheep production course but haven’t had a lamb chop. I’m jealous, I think that sounds really cool.
I’ve only had lamb a handful of times but I’ve never liked it. These flavors sound amazing though. I may just have to make them myself!
I love lamb, but I get it’s not everyone’s thing. It would be great with beef or pork too.