Minted Lamb Chops

Yield: 2 servings (serving size: 2 chops and 2 tablespoons jelly)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 363
  • Calories from fat: 25%
  • Fat: 10.2g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 0.6g
  • Protein: 30.2g
  • Carbohydrate: 28.2g
  • Fiber: 0.3g
  • Cholesterol: 95mg
  • Iron: 2.5mg
  • Sodium: 405mg
  • Calcium: 41mg


  • 4 (4-ounce) lean lamb loin chops
  • 1/2 cup Burgundy or other dry red wine
  • 1 teaspoon dried whole rosemary, crushed
  • 1 teaspoon dried mint flakes
  • 1/2 teaspoon bottled minced fresh garlic
  • 1/4 teaspoon salt
  • Vegetable cooking spray
  • 1/4 cup mint jelly


  1. Trim fat from chops. Combine chops and next 4 ingredients in a large zip-top heavy-duty plastic bag. Seal bag; marinate in refrigerator 8 hours, turning bag occasionally.
  2. Remove chops from bag, reserving marinade. Sprinkle chops with salt. Coat grill rack with cooking spray; place rack on grill over medium-hot coals. Place chops on rack; cover and cook 6 minutes on each side or to desired degree of doneness, basting occasionally with reserved marinade. Serve with mint jelly.
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