Photo: Randy Mayor; Styling: Jan Gautro
4 servings (serving size: 2 chops)

A traditional lamb and mint combination is taken to the next level with balsamic vinegar and honey. The natural sugar in the honey helps the chops caramelize on the grill.

How to Make It

Step 1

Combine first 7 ingredients in a small bowl, stirring well. Place lamb in a single layer in a shallow dish; rub spice mixture evenly over both sides of lamb. Cover and refrigerate for 4 hours.

Step 2

Prepare grill.

Step 3

Place lamb on a grill rack coated with cooking spray. Grill 4 minutes on each side or until desired degree of doneness. Serve immediately.

Ratings & Reviews


August 14, 2016
Very Easy to prepare the only substitution is I had a peach flavored white balsamic that I used instead but over all fresh and flavorful

bbeins's Review

August 11, 2013
Its a recipe we repeat for guests and always get great feedback. I actually double all ingredients for the same amount of meat, and measure heavy on the cuming, mint, and balsamic and they are mouth watering. For the lamb, we started buying the rack and then cut between each rib bone to make lamb lolipops, dipping to coat both sides of each and then pouring any remaining spice mixture over the pile of lamb to set for 3-4 hours. They are thinner so about 3 minutes for each side on a hot grill gets them done and juicy.

K9andCat's Review

August 11, 2013
These chops for fabulous! I was surprised how much flavor was imparted for such a short marinate time. I was afraid that the amount of cumin called for would overpower the lamb flavor, but it was just fine. My husband grilled them perfectly too. Definitely a keeper!!!

PenelopeRB's Review

January 09, 2011
Very tasty. We're mint fans and I thought this could have used more. I did cut back on the cumin to about a teaspoon, our cumin is a richly flavored/fresh ground and already fairly strong. I broiled rather than grilling. This is an easy way to prepare lamb chops.

curiousalice's Review

May 31, 2010
My boyfriend loved it. We ran out of propane so ended up having to satay it in a pan... It came out rather tender. I would definitely listen to the other testers and use half the amount of cumin... its very strong. I found the recipe to be alright. Couldve used more spiciness though.

piacere's Review

July 21, 2009
Nice, subtle blend of flavors in the marinade and good enough to make it to the "keeper" file. Relying on comments of earlier reviewers, I cut back on the cumin just a bit. If you can find harissa, about 1/2 tsp of that is a nice substitute for the dry mustard to add the little bit of heat kick the mustard also provides.