Grilled Minted Lamb Chops from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource

  • Serves: 4



  1. Trim off excess fat from chops.
  2. Place chops in a shallow dish and set aside.
  3. In a small bowl, combine the mint, lemon juice, oil, water, ginger, paprika, cumin, cayenne and garlic.
  4. Mix well then pour over lamb chops, covering both sides.
  5. Cover dish with plastic wrap and place in refrigerator for at least 4 hours or preferably overnight.
  6. Remove chops from dish and discard marinade.
  7. Prepare grill until coals are hot.
  8. Grill chops until desired doneness, turning once.
  9. Lamb chops are cooked when the center of the thickest part is at least 140 °F measured with a metal stem meat thermometer.
  10. Transfer lamb chops to a platter and sprinkle with the chopped fresh mint and serve.
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