Indulge in the most flavorful Mint-Schug Marinated Lamb Chops, with bold, fresh herbs, heaps of garlic, and whipped up in minutes, this dinner is a true Middle Eastern delight, and crazy easy to make! Put away the mint jelly and break out the grill for these babies, because this is a dinner you’re going to want to make on a weekly basis.
Why Make These Marinated Lamb Chops
I first made these marinated lamb chops for my family’s Thanksgiving feast, because we like to stray from the traditional turkey affair.
The aromatics of the marinade were pungent and heady and they were a huge hit with everyone who had them, including a local chef who joined us for the occasion.
The marinade is simple and delicious, and though there is inactive time involved, these lamb chops truly come together in minutes!
What’s In These Mint-Schug Lamb Chops?
Schug itself is a gorgeous, bright green condiment with:
- fresh parsley
- fresh cilantro
- loads of garlic
- serrano peppers
- salt & pepper
- lemon juice
- olive oil
After whizzing it up in the food processor, add:
- fresh mint
- a little more salt & pepper
- more olive oil
That’s it! The perfect marinade for some perfect lamb chops, hallelujah!
How Do I Make These Marinated Lamb Chops?
I picked up some of my favorite Superior Farms lamb loin chops for this recipe, which are the most readily available cut of lamb in most supermarkets, and perfection for this dish.
Did you know Superior Farms is the leading purveyor of ranch-to-table American lamb? They partner with family farmers and ranchers to provide the highest quality natural lamb, raised kindly and sustainably, which is a big deal, I think!
All you need to do to make this recipe is whiz up the marinade, pop it in a bag or bowl with the lamb chops, and let sit in the fridge for a few hours so the flavors can soak into the meat.
After that, you pop them on an oiled grill for a few minutes and voila! Dinnnnnnnnnnnnner.
What Can I Serve With These Lamb Chops?
With such bold flavors, I love to pair these delicious lamb chops with:
- za’atar spiced zucchini fritters
- cucumber and couscous salad
- marinated chickpea salad
- labneh with red pepper paste
Is this recipe spicy?
- with the amount of chiles, the marinade itself has quite a kick, but after marinating and cooking, the meat is flavorful without overpowering spiciness.
What type of parsley should I use?
- I used standard curly parsley.
Can I use this marinade with another cut of lamb?
- absolutely! I’d personally use it on a leg or rack of lamb, but you could reduce the olive oil and use it to make some crazy flavorful lamb meatballs like the ones I paired with rosemary polenta.
Mint-Schug Marinated Lamb Chops
- 1 cup fresh cilantro lightly packed
- 1 cup fresh parsley lightly packed
- 10 cloves garlic
- 4 serrano peppers chopped
- 2 teaspoon kosher salt divided
- 2 teaspoon freshly cracked pepper divided
- 1 teaspoon cumin
- 1 teaspoon cardamom
- 1 teaspoon fresh lemon juice
- ¼ cup olive oil divided
- ¼ cup fresh mint chopped
- 2 lbs American lamb chops
- In the bowl of a food processor, add the cilantro, parsley, garlic, serrano peppers, 1 teaspoon salt, 1 teaspoon pepper, cumin, cardamom, and lemon juice. Pulse until a rough pulp forms, then add 1 tablespoons of olive oil and continue to process until smooth. Add in remaining salt, pepper, olive oil, mint and pulse a few more times until combined.
- Add lamb chops to a bag or bowl and coat in the marinade, turning the chops to ensure they're completely coated. Allow to marinate for a minimum of 1 hour, or up to 8 hours.
- Heat a grill or grill pan to medium-high and brush with oil. Grill lamb chops in batches until medium-rare, about 3 minutes per side. Allow to rest for 5 minutes before serving.