Grilled Lamb Chops Recipe

Marinate the lamb

Pat the lamb chops dry with paper towels. In a small bowl combine 2 tbs olive oil, minced garlic, chopped rosemary, chopped thyme, lemon zest, 1 tsp kosher salt and 1 tsp black pepper. Rub the mixture evenly over both sides of the 3 lamb chops. Cover and refrigerate for at least 30 minutes and up to 2 hours. Remove from refrigerator 20 minutes before cooking to come to near room temperature.

Preheat grill

Preheat a grill or grill pan to medium-high heat (about 425–450°F / 220–230°C). Oil the grates lightly or brush the grill pan with oil to prevent sticking.

Grill the chops

Place chops on the hot grill and cook without moving until a good sear forms, about 3–4 minutes per side for medium-rare (internal temperature 130–135°F / 55–57°C). For medium cook 4–5 minutes per side. Use tongs to flip once. Adjust time if your chops are thicker or thinner.

Rest the lamb

Transfer chops to a warm plate and loosely tent with foil. Rest for 5–7 minutes to allow juices to redistribute; carryover will raise the internal temperature slightly.

Reduce the balsamic

While chops rest (or while chops are grilling), pour 1 cup balsamic vinegar into a small saucepan. Bring to a gentle simmer over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until the liquid is reduced to about 1/4–1/3 cup and coats the back of a spoon — about 12–15 minutes. Watch closely to avoid burning.

Finish the reduction

Remove pan from heat and stir in 1 tsp sugar (or honey), a pinch of salt and 1 tsp unsalted butter if using for gloss. Stir in 2 tbs finely chopped fresh mint. Taste and adjust seasoning; the sauce should be sweet-tangy with a bright mint note. Keep warm.

Cook potatoes

Place peeled and cut potatoes in a pot and cover with cold salted water. Bring to a boil, then reduce to a simmer and cook until fork-tender, about 12–15 minutes depending on size.

Infuse milk

While potatoes cook, heat 1 cup milk with 2 tbs butter and 2 peeled garlic cloves in a small saucepan over low heat until warm and the garlic is fragrant (do not boil). Remove garlic cloves before mashing for a mild infused garlic flavor, or mince them and mash in for stronger garlic presence.

Mash potatoes

Drain potatoes well and return to the pot. Mash with a potato masher or ricer, gradually adding the warm milk-butter mixture until smooth and creamy. Season with salt and pepper to taste (use portion of side salt/pepper as needed). Keep warm.

Grill asparagus

Toss trimmed asparagus with 1 tsp olive oil, a pinch of salt and 1/4 tsp black pepper. When the grill is hot (same grill as lamb if space/time allow), place asparagus perpendicular to grates or use a grill basket. Grill 2–4 minutes, turning occasionally, until tender-crisp and slightly charred. Remove and keep warm.

Place two chosen sides on the plate — for example a generous scoop of garlic mashed potatoes and a bundle of grilled asparagus. Arrange three rested lamb chops leaning or fanned across the sides.

Spoon 1–2 tablespoons of the warm balsamic mint reduction over the chops (and a little onto the plate for presentation). Garnish with fresh mint sprigs and lemon wedges on the side. Serve immediately.