Seared Mint Lamb Chops

Chef Emeril Lagasse is always thinking about new ingredients, produce, meats and foods and how he can put them together in new ways.  Watch as chef takes a cornucopia of fresh ingredients and makes dishes that will give you inspiration, guidance, technique and style to create plates of perfection for you and your family.  Ground chicken lettuce wraps with flavors of ginger and sriracha?  Yes!  Red wine marinated escargot with herb compound butter?  Believe it!  Seared mint lamb chops with a organic tomato Greek salad?  Uh huh! A Mediterranean salt crusted whole fish with orange zest and rosemary? Of course!  It’s Emeril Lagasse and it’s all Fresh Food Fast!

Prep time: 10 minutes Inactive Prep: 32 minutes Cook: 8 minutes  Total: 50 minutes

Yield: 4 to 6 servings


  • 4 tablespoons chopped fresh mint leaves
  • 3 tablespoons chopped garlic (about 9 cloves)
  • 1/4 cup olive oil
  • Juice of 1 lemon
  • 4 pounds double-cut bone in lamb chops, pounded (optional)
  • Salt and freshly ground black pepper

Serving suggestion: Serve with a tomato, cucumber, onion, kalamata olive, mint, and feta salad.


  1. In a nonreactive bowl combine the mint, garlic, olive oil, lemon juice and add the pounded (optional) lamb chops to marinate for at least 30 minutes, up to a couple of hours, in the refrigerator. Bring the chops to room temperature before cooking
  2. Heat a cast iron pan over high heat.
  3. Remove the chops from the marinade, and discard the marinade. Liberally salt and pepper the chops and add them directly to the hot pan. Cook the chops 4 minutes per side, more for well-done.
  4. When done, let the chops rest for 2 minutes and serve with a tomato, cucumber, onion, kalamata olives, mint and feta salad.