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    Home » Recipes » Lamb recipes

    Barbeque lamb chops - with a minted yoghurt marinade

    Published: Jun 21, 2021 · Modified: Jun 2, 2024 by VJ · This post may contain affiliate links · Leave a Comment

    Jump to recipe

    There's something special about combining mint with lamb - the mint really complements the delicate lamb flavour. And when you combine the mint with thick Greek yoghurt and use it as a marinade, you get the juiciest and most tender barbeque lamb chops that you have ever tasted.

    Barbequed minted lamb chops on a platter next to a dish of green salad.
    Jump to:
    • The best barbequed lamb chops
    • Recipe information
    • Ingredients
    • How to make the marinade
    • Barbeque the chops
    • Salads to serve with a barbeque
    • Frequently asked questions
    • Save for later
    • Related recipes
    • 📋The recipe

    The best barbequed lamb chops

    There's something about the combination of lamb and mint that really sets the taste-buds tingling. Just try these recipes for lamb shanks with minted gravy and minted roast leg of lamb to see what I mean.

    So when I was looking for new ways to cook lamb on the barbeque, my thoughts naturally turned to using mint.

    I've combined mint rub (the powdered sort that you can find in packets in the spices aisle at the supermarket) with Greek yoghurt and tossed in a few sprigs of chopped coriander. This is a really simple marinade that you can literally throw together in seconds.

    I think this combination of flavours works really well. The mint and yoghurt marinade keeps the lamb chops moist and juicy and provides a nice fresh tang, while the coriander adds an extra dimension of flavour. And because there is no sugar in the marinade there is less chance of the marinade burning while the lamb chops are being cooked over the hot coals.

    With lamb chops being a relatively expensive cut of meat you want to make sure that they are perfectly cooked. I've been to far too many barbeques where the meat has been salted, slapped on the grill and left too long so that it ends up being dried out and tough. Half an hour in a tasty marinade makes the world of difference to any barbequed meat. Why not try this recipe for yourself next time you have a barbeque. I'm sure you agree that they are the best barbeque lamb chops you've ever tasted.

    Close up of a minted barbequed lamb chop.

    Recipe information

    You can get the complete list of ingredients and full instructions for making these barbeque minted lamb chops on the printable recipe card at the end of this post.

    • Prep time - 10 minutes
    • Marinating time - 30 minutes to overnight
    • Cooking time - 10 minutes
    • Yield - makes 8 barbequed lamb chops
    • Calories - 421 per chop
    • Main equipment - Barbeque. If you don't have a barbeque at home, many large supermarkets sell disposable barbeques with the coals packed into an aluminium tray.

    Ingredients

    Ingredients for minted barbeque lamb chops

    Lamb chops - you can use rib chops as I've used here or you can use the meatier leg chops. Trim away most of the fat from the chops before putting them in the marinade. The fat takes longer to render out than the meat takes to cook so removing most of the fat makes sure it will be cooked through properly.

    Mint rub - I normally buy my mint rub in packets from the spice aisle at the supermarket. It comes in powdered form and is also handy for rubbing over a joint of lamb before roasting it. If you can't find mint rub you cansubstitute it with mint sauce. Alternatively, you could ask the butcher at the supermarket whether he has any mint rub. You might find (as I did) that he will give you some from his own supply and not you charge for it!

    Greek yoghurt - this is very thick unflavoured yoghurt. You can substitute for thick natural yoghurt.

    Fresh coriander - this is optional, but I find it adds extra flavour - you can use as much or as little as you like, depending on your own taste.

    Finally - I like to add half a teaspoon of salt (not pictured) to the marinade. If you don't use salt in your diet you can leave this out.

    How to make the marinade

    Steps to marinate lamb chops.

    This is simplicity in itself!

    Place the mint rub, Greek yoghurt, chopped coriander and salt in a dish large enough to hold your lamb chops and give it a good mix to combine.

    Submerge the chops in the marinade, making sure that the chops are completely coated.

    Cover the bowl with cling film or aluminium foil and let them marinate for at least 30 minutes. If you intend using the chops immediately, you won't need to put them in the refrigerator. However, if you are making them the day before you should store them in the refrigerator, but allow them to come to room temperature before placing them on the barbeque.

    Barbeque the chops

    Steps to barbeque lamb chops.

    Place the lamb chops on the barbeque grill over hot coals. Leave a coating of marinade on the chops, but brush off any excess.

    Grill the chops for 8 to 10 minutes, turning frequently and basting with any leftover marinade.

    If you have left a layer of fat on the outer edge of the chops, use a pair of tongs to lift the chops and hold them edge-on over the coals so that the fat has a chance to render out.

    Allow to rest for 5 to 10 minutes then serve with salads and crusty bread rolls.

    A slice of minted lamb chop on a fork.

    Salads to serve with a barbeque

    I love a good selection of sides and salads with a barbeque. Here are some suggestions that you may like:

    • Creamy coleslaw with buttermilk dressing
    • Copper penny salad (sweet and sour carrots)
    • Salmon and red pepper pasta salad with corn
    • Spicy mushroom fried rice
    • Crustless broccoli and cheese tart
    • Garlic stuffed mushrooms with ham and cheese
    • Orzo pasta summer salad

    If you'd like to be notified of new recipes, why not subscribe to my newsletter? To say thank you, you will receive a free recipe e-book containing some of my most popular cakes and desserts.

    Frequently asked questions

    Can I make these in advance?

    You can certainly marinate these chops in advance. Place the chops in the marinade and leave them covered in the refrigerator for up to 24 hours.

    Can I freeze marinated lamb chops?

    Yes, transfer the lamb chops and marinade into a large ziploc bag and freeze them for up to 3 months. To use, let them defrost in the refrigerator and then barbeque as per the recipe instructions.

    How do I know when my lamb chops are done?

    It all depends on the thickness of your lamb chops.
    They will be cooked when they reach an internal temperature of 125F to 130F (52C to 55C). This will cook them between medium rare and medium. If you want well-done chops cook until the internal temperature reaches 135F to 140F (50C to 60C).
    If you don't have a digital probe thermometer you can use the palm test -
    - Touch your middle finger lightly with your thumb. Press the fleshy part of your palm below your thumb. If the meat feels like this the meat will be medium rare.
    - For medium-cooked meat, touch your index finger to your thumb, and for well-done meat use your index finger.
    Just remember, the firmer the meat feels when pressed, the more well-cooked it is.

    Why should I rest my chops after cooking?

    Resting the chops for 5 to 10 minutes after removing them from the barbeque lets the juices settle and allows the meat time to relax, giving you a more tender chop.

    Save for later

    If you would like to make this recipe for barbeque minted lamb chops, why not pin it to your Pinterest board so you can find it easily? Just click the image below.

    Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.

    Related recipes

    You can find many other recipes using lamb on my lamb recipes page. Here are a few you may enjoy:

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    📋The recipe

    Barbequed minted lamb chops on a platter next to a dish of green salad.

    Barbeque minted lamb chops

    There's something special about combining mint with lamb - the mint really complements the delicate lamb flavour. And when you combine the mint with thick Greek yoghurt and use it as a marinade, you get the juiciest and most tender barbeque lamb chops that you have ever tasted.
    Recipe by: Veronica
    Main Course
    British
    Calories 421
    Prep 10 minutes minutes
    Marinating time 30 minutes minutes
    Cook 10 minutes minutes
    Total Time 50 minutes minutes
    Servings: 8 chops
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    5 from 1 vote

    (Click the stars to rate this recipe)

    Equipment

    • Barbeque
    • Digital probe thermometer
    • Mixing bowl

    Ingredients

    • 8 lamb chops approximately 1 pound or 450g
    • 1 cup Greek yoghurt
    • 2 tablespoons mint rub
    • 1 tablespoon chopped coriander optional
    • ½ teaspoon salt optional

    Instructions

    • Combine the Greek yoghurt, mint rub, chopped coriander and salt in a dish large enough to hold all the lamb chops and mix well.
    • Submerge the chops in the marinade, making sure that the chops are completely coated.
    • Cover the bowl with cling film or aluminium foil and leave to marinate for at least 30 minutes.
    • Place the lamb chops on the barbeque grill over hot coals. Leave a coating of marinade on the chops, but brush off any excess.
    • Grill the chops for 8 to 10 minutes, turning frequently and basting with any leftover marinade.
    • If you have left a layer of fat on the outer edge of the chops, use a pair of tongs to lift the chops and hold them edge-on over the coals so that the fat has a chance to render out.
    • Allow to rest for 5 to 10 minutes then serve with salads and crusty bread rolls.

    Notes

    The chops will be cooked when they reach an internal temperature of between 125F to 130F (52C to 55C). This will cook them between medium rare and medium. If you want well done chops cook until the internal temperature reaches 135F to 140F (50C to 60C).
    If you don't have a digital probe thermometer you can use the palm test -
    - Touch your middle finger lightly with your thumb. Press the fleshy part of your palm below your thumb. If the meat feels like this the meat will be medium rare.
    - For medium cooked meat, touch your index finger to your thumb, and for well-done meat use your index finger.
    Just remember, the firmer the meat feels when pressed, the more well-cooked it is.
    Nutrition has been calculated based on each chop weighing 2 ounces or 55g each.

    Nutrition

    Calories - 421kcal | Carbohydrates - 1.1g | Protein - 48.2g | Fat - 23.1g | Saturated Fat - 9.5g | Cholesterol - 150mg | Sodium - 306mg | Potassium - 48.2mg | Fiber - 0.1g | Calcium - 74mg | Iron - 4mg

    I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

    Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
    All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
    Tried this recipe?If you made this recipe I'd love it if you could leave me a comment and let me know how it went!
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    About VJ

    Before I started my food blog I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, mostly made from scratch, using everyday pantry ingredients.

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