Lamb Chops With Mint And Dijon Sauce.
Lamb chops with mint is a classic, but this recipe adds a sharper hint of Dijon mustard and white wine vinegar for extra flavor – and that’s on top of an herb-infused oil for grilling the chops in the first place. It’s a lot of taste, but lamb can really hold its own in terms of flavor, so the sauce ends up complimenting the meat instead of overwhelming it.
From a nutritional perspective, lamb is very Paleo-friendly because it’s a ruminant meat (meat from a grazing animal), just like beef. That means it’s rich in healthy saturated and monounsaturated fat, but low in inflammatory PUFA. And all the herbs in this recipe help to keep those healthy fats safe over high heat on the grill, so they don’t get oxidized. Lamb is also high in B vitamins, iron, zinc, and selenium.
Just about any vegetable would be good with this. You could quickly grill up some eggplant or zucchini as the lamb is cooking, or get a little fancier with some Paleo “pasta” if it’s a special occasion. Or just throw together some greens, call it a side salad, and dig in!
- 8 lamb chops;
- 2/3 cup extra-virgin olive oil;
- 2 garlic cloves, minced;
- 1 tbsp. fresh oregano, minced;
- 1 tbsp. fresh lemon zest;
- 3 tbsp. Dijon or whole-grain mustard;
- 2 tbsp. white wine vinegar;
- 1/3 cup mint leaves, minced;
- Sea salt and freshly ground black pepper;
- Preheat a grill to medium-high.
- Season the lamb chops to taste with sea salt and black pepper.
- In a bowl, combine the olive oil, garlic, oregano, and lemon zest.
- Brush the chops generously with the oregano-garlic oil.
- Cook the lamb chops for 4 to 5 minutes per side on the preheated grill.
- Let the lamb chops rest for 5 to 6 minutes.
- In a bowl, whisk together the Dijon mustard, white wine vinegar, mint, and season with salt and pepper to taste.
- Serve the lamb chops with the Dijon-mint sauce drizzled on top.