Add a twist on tradition to your Easter dinner menu with this delicious lamb dish!
Simple Syrup with Mint Glaze
  • 1/2 cup white wine vinegar
  • 1/2 cup sugar
  • 9 sprigs fresh mint , (6 for syrup, 3 for garnish)
  • 1/4 tsp. red pepper chili flakes
Grilled Lamb Chops
  • 12 lamb chop loins , 1/2-inch thick
  • 1 Tbsp. olive oil
  • Kosher salt and black pepper
  • 2 Lemons , cut into 6 wedges
To make simple syrup: Pour the vinegar and sugar in a small pot; bring to a gentle boil until all the sugar has melted. Gently boil until the vinegar slightly thickens—about 3 minutes. Remove from the heat source and add the pepper flakes and 6 mint sprigs. Let sit for at least 20 minutes before using.

To make lamb chops: Sprinkle kosher salt and fresh cracked pepper on both sides of the chops.

Heat an indoor grill pan or cast-iron skillet until very hot. Pour a tablespoon of olive oil and, using paper towels, rub the oil all over the hot grill.

Add the lamb chops and grill for 2 1/2 minutes on one side. Turn over and grill on the other side for 2 minutes.

Serve with the mint glaze on the side for dipping, with lemon wedges.


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