Lemon and Mint Lamb Chops
In a quest of always adding more food to my “I like that” list, lamb has been the latest item I’ve been focusing on. It’s not that I don’t like lamb but most of the time I find the flavor too strong.
So I’ve been admittedly shying away from it a little. Except I discovered a few months ago that I actually LOVE lamb loin aka. backstrap.
It’s so tender and delicate, you have to try it! (You can find two recipes using it here and here). I decided to continue on this lamb-loving path and try another cut. Introducing…paleo pan-fried lamb chops aka. lamb cutlets!
With this recipe for marinated pan-fried lamb chops, I wanted to balance the strong flavor of the lamb with light and fresh ingredients.
Lemon, mint and olive oil were the perfect candidates for that. The lamb chops marinate for a few hours and are then grilled or pan-fried for a few minutes on each side.
While you need to plan a little bit ahead for this meal, the hands-on time is very minimal and the chops cook in no time.
If you tried this paleo pan-fried lamb chops recipe, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest, and Facebook for more deliciousness and behind-the-scenes!
Lemon and Mint Lamb Chops
Whether you decide to prepare them in a grill pan or a regular pan, these easy paleo Pan-Fried Lamb Chops with Lemon and Mint Marinade will be your new favorite way of preparing lamb!
For the marinade
- the juice of 1 large lemon
- 4 tbsp olive oil
- 6 large fresh mint leaves chopped
- 1 garlic clove minced
- 1 small white onion chopped
- sea salt + freshly cracked pepper
- 1.2 lbs lamb chops 550 g, also called lamb cutlets, with bones - about 8 small chops
- the juice of 1 lemon to serve
- 6 fresh mint leaves chopped, to serve
In a bowl, whisk together lemon juice, olive oil, mint leaves. Add garlic and onion. Season with salt and pepper to taste. Place lamb chops in a baking dish and pour marinade over. Cover with plastic wrap and refrigerate for at least 2 hours.
Take the lamb out of the fridge. Heat a grill pan over medium-high heat (I used one very similar to this one). When hot, add 2 to 4 chops (depending on the size of your pan) and cook for 3 minutes on each side if you like your meat pink or 4-5 minutes if you like it well done.
Remove from the pan using tongs and set aside in a plate to rest for a couple minutes. Repeat with remaining chops. NOTE: you can also use a regular frying pan.
Optional: pour marinade (including garlic and onion) in a pan and bring to a boil, scraping the pan to get all the cooking juices. Cook for about 2 minutes and set aside. [see notes]
To serve, drizzle with lemon juice and scatter with mint leaves. Serve with cooked marinade on the side as a sauce if using. Adjust salt and pepper if needed.
I preferred them without the cooked marinade and Solal preferred them with it, so it's really up to you! The nutrition facts include the marinade.