INGREDIENTS
- 4 lamb shoulder chops
- 2 tbsp olive oil
- 1 1/2 tsp salt
- 3/4 tsp black pepper
- 1 cup fresh mint leaves
- 1/2 cup fresh parsley
- 1 clove garlic
- 2 tbsp capers, drained
- Zest and juice of 1 lemon
- 1 tsp Dijon mustard
- 1/2 tbsp apple cider vinegar
- 1/2 cup olive oil
- 1/4 tsp red pepper flakes
DIRECTIONS
Rub the lamb chops with olive oil, salt, and pepper. Let rest at room temperature for 30 minutes before grilling.
Finely chop the mint and parsley, or pulse briefly in a food processor. Mince and mash the garlic and capers into a paste and stir into the herbs.
Add the lemon zest, lemon juice, Dijon mustard, apple cider vinegar, olive oil, and red pepper flakes to the herb mixture and stir until combined. Let sit at room temperature while the lamb cooks.
Grill the chops over high heat for 3-4 minutes per side, without moving them, until charred and cooked to your liking. Rest 5 minutes.
Spoon the mint sauce generously over the lamb and serve.
Note: USDA recommends lamb be cooked to an internal temperature of 145°F with a 3 minute rest.
Find more shoulder cuts in our lamb selection.