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Flavorful Garlic Parmesan Grilled Lamb Chops Recipe with Easy Fresh Mint Sauce

garlic parmesan grilled lamb chops - featured image
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This recipe features lamb chops with a crispy garlic Parmesan crust paired with a bright, fresh mint sauce. It’s quick, easy, and perfect for entertaining or a flavorful weeknight meal.

Ingredients

Scale
  • 8 rib or loin lamb chops, about 1-inch thick, trimmed and at room temperature
  • 4 cloves garlic, minced
  • ½ cup finely grated Parmesan cheese (Parmigiano-Reggiano recommended)
  • 2 tablespoons fresh parsley, finely chopped
  • 3 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • For the fresh mint sauce:
  • 1 cup fresh mint leaves, packed and chopped
  • 2 tablespoons white wine vinegar (or lemon juice)
  • 2 teaspoons sugar or honey
  • ¼ cup olive oil
  • Salt to taste
  • Optional: pinch of red pepper flakes for the mint sauce

Instructions

  1. Pat the lamb chops dry with paper towels. Season both sides generously with salt and pepper. Let sit at room temperature for about 15 minutes.
  2. In a bowl, combine minced garlic, grated Parmesan, chopped parsley, and olive oil. Mix until a thick paste forms.
  3. In a separate bowl, whisk together chopped mint, white wine vinegar, sugar or honey, olive oil, and a pinch of salt. Add red pepper flakes if desired. Set aside.
  4. Preheat grill to medium-high heat (about 400°F). Oil the grates lightly to prevent sticking.
  5. Spread the garlic Parmesan mixture evenly over one side of each lamb chop.
  6. Place chops crust-side down on the grill. Cook for 3–4 minutes until crust is golden and crispy. Flip and grill the other side for 3–5 minutes for medium-rare (internal temp 135°F). Adjust time for preferred doneness.
  7. Transfer chops to a plate and cover loosely with foil. Let rest for 5 minutes.
  8. Serve with fresh mint sauce drizzled on top or on the side. Garnish with extra parsley or mint leaves if desired.

Notes

If the crust burns before the lamb is cooked through, move chops to a cooler part of the grill or reduce heat. Do not press down on the meat while grilling to keep it juicy. Let the lamb rest after grilling for tender results. Mint sauce can be made up to 2 days ahead and stored in the fridge. For indoor cooking, a cast iron skillet or broiler can be used as alternatives to grilling.

Nutrition

Keywords: lamb chops, garlic Parmesan crust, grilled lamb, fresh mint sauce, easy lamb recipe, barbecue lamb, keto lamb recipe

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