• Tommy Centola

Grilled Lamb Chops with Spring Herb Sauce

Lamb is an acquired taste. Most people are surprised at their first taste of lamb. They expect it to taste like beef and not have the gaminess that it has. So, if you're like me and like the taste of lamb, here are a couple of recipes for you.


1/2 cup extra-virgin olive oil

1/2 cup champagne vinegar

1/4 cup chopped fresh mint

3 tablespoons chopped fresh parsley

1 tablespoon chopped fresh chives

2 cloves garlic, minced

2 tablespoons plus 1/2 teaspoon salt, divided

3/4 teaspoon ground black pepper, divided

1 teaspoon ground cinnamon

9 double-ribbed bone-in lamb chops, frenched


In the work bowl of a food processor or blender, add olive oil, vinegar, mint, parsley, chives, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Blend until well combined. Cover, and refrigerate until ready to serve.

Preheat grill pan or grill to high (400 to 450℉). In a small bowl, combine remaining 2 tablespoons salt, remaining 1/2 teaspoon pepper, and cinnamon. Rub salt mixture on both sides of lamb chops.

When grill begins to smoke, add lamb chops, and grill 4 to 6 minutes per side or until desired internal temperature is reached (145℉ for medium-rare). Serve immediately with herb sauce.


Enjoy!!!

Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

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Good Cooking, Good Eating and Good Living!!!

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