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Broiled Lamb Chops with Classic Mint Sauce inspired by Dini's Sea Grill
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Inspired by Dini's Sea Grill

Broiled Lamb Chops with Classic Mint Sauce

Main Course
This dish features perfectly broiled lamb chops served with a bright, tangy mint sauce. The preparation focuses on achieving ideal doneness for the lamb while developing a flavorful crust. The fresh mint sauce provides a traditional accompaniment that cuts through the richness of the meat with its vibrant herbal and acidic notes.
Prep Time 15 mins
Cook Time 15 mins
Inactive Time 30 mins
Total Time 60 mins
Servings 4

Ingredients

  • 8 pieces Lamb rib chops (About 1-inch thick, frenched)
  • 1 cup Fresh mint leaves (Packed, finely chopped)
  • 1/4 cup White wine vinegar
  • 1 tbsp Granulated sugar
  • 2 tbsp Boiling water
  • 2 cloves Garlic (Minced)
  • 2 tsp Fresh rosemary (Finely chopped)
  • 2 tbsp Olive oil
  • 1 tsp Kosher salt
  • 1/2 tsp Black pepper (Freshly ground)

Tools You'll Need

  • Broiler pan or rimmed baking sheet
  • Aluminum foil
  • Small mixing bowls
  • Measuring cups and spoons
  • Instant-read thermometer
  • Small ramekins for sauce

Chef's Tip

For the most tender results, allow the lamb chops to come to room temperature before cooking, and let them rest after cooking. To test for doneness without cutting into the meat, press the center with your finger - it should feel slightly springy for medium-rare.

Instructions

  1. Remove lamb chops from refrigerator 30 minutes before cooking to bring to room temperature.
  2. Prepare mint sauce: In a small bowl, dissolve sugar in boiling water. Add vinegar and stir until sugar is completely dissolved.
  3. Add chopped mint to the vinegar mixture. Let sit at room temperature for at least 30 minutes for flavors to develop.
  4. Position oven rack 6 inches from broiler and preheat broiler to high.
  5. In a small bowl, combine olive oil, garlic, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  6. Pat lamb chops dry with paper towels. Rub both sides of each chop with the oil mixture.
  7. Arrange lamb chops on a broiler pan or rimmed baking sheet lined with foil.
  8. Broil for 3-4 minutes on the first side for medium-rare.
  9. Flip chops and broil for another 2-3 minutes until desired doneness is reached (125°F for rare, 135°F for medium-rare, 145°F for medium).
  10. Remove from broiler and let rest for 5 minutes before serving.
  11. Stir mint sauce again just before serving.

Plating

Arrange lamb chops on warm plates, fanning them out to display the bones. Serve mint sauce in a small ramekin on the side or drizzle a small amount over each chop. Garnish with a sprig of fresh mint if desired.

Storage & Reheating

Lamb chops are best enjoyed immediately after cooking. If necessary, refrigerate leftovers in an airtight container for up to 2 days. The mint sauce can be refrigerated separately for up to 3 days. Enjoy leftover lamb chops cold or at room temperature rather than reheating, which can overcook the meat.

About This Recipe

A classic preparation featuring premium lamb chops with traditional mint sauce, inspired by Dini's Sea Grill. Although primarily known for seafood, the restaurant also offered quality meat dishes prepared with the same attention to detail. This straightforward approach to lamb allows the natural flavor of the meat to shine while the bright mint sauce provides a traditional counterpoint that enhances without overwhelming.

How did it turn out?

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