Lamb Rib Chops with Parsley and Mint Sauce

Lamb Rib ChopsThese little lamb chops are incredibly easy to cook but always seem so fancy, especially when dressed up with a vibrant herb sauce. Whether served for a holiday feast or mid-week meal, you’re in for a real treat when you serve lamb rib chops with parsley and mint sauce.

Lamb rib chops are tender morsels that only need a few minutes over a flame to crisp up before they’re done. Sear the chops in a cast iron pan, or on a grill, or under a broiler. They just might be one of the easiest cuts of lamb to cook and the meat is reliably juicy and flavorful.

There’s no need to worry about a marinade. The herb sauce is so fresh and lively that it provides all the extra flavor the delicate chops need. Take time to finely chop and mix the sauce by hand. The chunky texture and fresh flavor taste better that way, instead of being whirred up in a blender.

Don’t bother serving knives; the best way get all the tender meat and crispy fat off the bone (even at a fancy party) is to eat with your hands and gnaw away.

Servings: Three to four. Plan for at least two chops, probably more, per person.

Time in the Kitchen: 30 minutes



  • 8 lamb rib chops
  • 2 tablespoons coconut oil (30 ml)
  • 4 garlic cloves, finely chopped
  • 1 cup finely chopped fresh parsley (250 ml)
  • 1/3 cup finely chopped fresh mint leaves (75 ml)
  • 4 oil-packed anchovies, drained and very finely chopped
  • Zest from one lemon
  • 1/2 cup olive oil (125 ml)
  • Salt and pepper to taste


Combine the coconut oil and garlic, and rub into the lamb chops. Note that adding the garlic ahead of time means it will cook with the lamb and become really browned. If you’re worried about the garlic burning, then only rub the meat down with oil and then add the garlic to the pan during the last two minutes of cooking the chops.

Raw Chops

Lightly salt and pepper the meat. Set aside.

In a medium bowl use a fork to mix together the parsley, mint, anchovies and lemon zest. Drizzle in the olive oil, mixing and mashing the sauce with a fork. Set aside.

Herb Sauce

Heat a cast iron pan over medium-high heat. The pan should be hot but not smoking when you add the chops, four at a time. Cook for about six to eight minutes total, flipping midway through. The outside of the lamb should be nicely browned and crispy. The middle should be rare to medium-rare.

Cook the second batch of chops. Serve with the sauce.

Lamb Rib Chops


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22 thoughts on “Lamb Rib Chops with Parsley and Mint Sauce”

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  1. A lot of people don’t like lamb, either because they don’t care for the flavor or because they don’t like the idea of eating a baby animal. We do eat lamb on occasion but not very often, probably for both reasons.

    1. Technically lamb is lamb until it cuts it’s first permanent teeth, when they become 2 tooth, or in Australia, hoggett. This takes place anytime between 11 and 13 months. When they go to market, the meat breeds can dress out at nearly 40 kilos, so although it’s “lamb” it’s gone a bit beyond the frolicking baby stage. I prefer hoggett, as I think it has more flavour. We grow our own sheep, for fleece and meat, we strive to give our animals a content life, no matter how long it is. Go for grass fed, which in Australia is most of the flock, the farmers look after them, as stressed animals don’t gain weight and grow,

  2. It’s my understanding – don’t take my word for it, research it yourself – that of all the conventionally raised/slaughtered animals, lambs probably experience the least cruelty and mistreatment. Their lives are short but pretty decent.

    I often serve lamb when I have guests for the simple reason that it is almost foolproof. Even if you overcook it it will still taste delicious, unlike beef or pork that can become almost inedible.

  3. When lambs reach the top of the food chain they’ll have no mercy on us!

  4. Lamb is my favorite red meat. It also tastes great with pesto as sauce. Will definately try the recipe above. Thanks for sharing!
    Talking about eating “sad” animals. I need find a butcher selling horse meat. 30 years ago they were common over here (Netherlands), now becoming a rarity as horse has become an elite pet instead of livestock. Too bad, horse steak tastes good.

  5. yum yum. I’ll be making this for sure. Lately I’ve been eating more lamb steaks because the meat is so tender & delicious. Will have to try my hand at lamb chops.

    Happy Holidays everyone!

  6. Lamb is also my favourite meat. I especially like it curried. Must try these rib chops they look delicious.

  7. This is my toddlers standard breakfast, sans herb sauce. Fancy party every morning, lucky boy. Calls it a ‘cop’. Doesn’t like pork though, ironically…
    ; )

  8. I can’t stand the smell of lamb, but I sure love the taste. One of the only foods that effect me this way. I’ll try the recipe for sure.

    1. I used to feel the same way until I investigated the source of my lamb. Much of the lamb sold in the US is surprisingly from Australian or New Zealand, and it all has a funky smell. Just find domestic lamb and you will not notice any odor.

  9. Spot on, lamb chops are incredibly delicious and very easy to make. Throw as much crushed garlic in the skillet as you dare, it brings out the flavor perfectly, along with fresh thyme. Yum.

  10. Having never had lamb before I think this will be the recipe that puts me over the top to try it. Looks and sounds amazing.

  11. Finally had these tonight and they were amazing. Will definitely be making this again in the near future. I even got my little girl to try them and she loved them!

    Thanks for posting a great recipe!