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Pair with a California Merlot or California Chardonnay.

lamb chops


  • 4 loin lamb chops
  • 2 tablespoons (30ml) extra virgin olive oil (or other vegetable oil)
  • 1 tablespoon (15ml) fresh ginger, peeled and chopped
  • 2 cups (50g) mint leaves, loosely packed
  • 1 serrano pepper, seeded and chopped (or small medium hot pepper)
  • 1 tablespoon (15ml) lemon juice
  • 1/2 small garlic clove, peeled and grated
  • 1/3 cup (80ml) extra virgin olive oil
  • salt and pepper to taste

Serves two


  • Generously salt and pepper the lamp chops.
  • Over medium-high heat, in small heavy bottom skillet, heat the olive oil.
  • Add lamb chops and sear on all sides for 1 minute on each side.
  • Remove from heat and cover the pan.
  • Place the ginger, mint leaves, pepper, lemon juice and garlic in food processor.
  • Mix until well combined.
  • Arrange 2 lamb chops on a plate.
  • Serve with desired amount of mint chutney.

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