Broiled Lamb Chops with Mint Sauce Recipe

These broiled loin lamb chops are cooked quickly under high heat until tender and browned, then topped with a fresh, sugar-free mint sauce. The simple combination delivers classic lamb flavor with an easy, gluten-free, low-carb, keto approach to dinner.

Savory broiled lamb chops topped with homemade mint sauce are one of those dinners that feel a little special without requiring a lot of work.

The lamb cooks in just minutes under the broiler, and the mint sauce takes only a few simple ingredients. From start to finish, dinner is on the table in under 30 minutes.

And that fresh mint sauce? It’s worth making yourself. Traditional store-bought mint sauce is typically made with vinegar and sugar, but this homemade version is completely sugar-free and lets the bright, fresh flavor of the mint shine through.

How to choose lamb chops

Today, we have loin lamb chops that look like mini T-bone steaks. They’re lean and tender.

Lamb rib chops (like these Broiled Lamb Chops with Chermoula Sauce), have a nice little handle and a nugget of meat at the end. They’re also good.

Shoulder chops are a bit chewier and fattier and they would need a longer cooking method.

Choose meat that is moist, firm and pink with good marbling; and reddish bones.

O.K. Ready to make lamb chops? Let’s go.

Instructions 

*Free printable recipe card is available at the end of the post.

You’ll want to make the mint sauce about an hour before you cook the lamb so the flavors have time to come together.

Start by dissolving the stevia in ¼ cup of boiling water. Pour the mixture into a small bowl and let it cool.

Once it has cooled, stir in the vinegar and fresh mint. Let the sauce steep for at least an hour. That little bit of waiting time makes a difference, giving the mint plenty of time to infuse the sauce.

I like to use Bragg’s apple cider vinegar, but you can also use distilled white vinegar if that’s what you have on hand. Just avoid malt vinegar if you need your meal to be gluten-free.

Now for the lamb chops.

Once your mint sauce is ready, the lamb chops are incredibly easy. Place them under the broiler and let the high heat do the work. In just a few minutes, you’ll have beautifully browned, juicy lamb chops ready for that fresh, tangy mint sauce.

It’s the kind of dinner that looks and tastes like you put in much more effort than you actually did.

Serving suggestions

I love serving these lamb chops over a bed of sautéed spinach. For a heartier meal, add mashed potatoes or Air Fryer Sweet Potatoes.

If you’re keeping things low carb like I do, Delicious Mashed Cauliflower is a wonderful choice. Creamy cauliflower and those savory lamb chops make such a satisfying combination.

And if you’ve got a little mint left over after making the sauce, don’t let it go to waste. Brew up a batch of Meadow Tea for a refreshingly simple drink that ties the whole meal together.

Pro tips and recipe notes

• If you don’t have Bragg’s apple cider vinegar, feel free to choose a distilled white vinegar. (Note: most vinegars are gluten-free (except malt vinegar), read more here)
• If the taste of the vinegar is too strong, simply add a bit more water until it tastes the way you like it.
• Leftovers will keep in an airtight container in the fridge for 4 days.

And there you have it. Tender, juicy broiled loin lamb chops paired with a bright, zesty mint sauce that’s bold and refreshing. Simple to prepare, easy to love, and impressive enough for guests or a cozy dinner at home. 

If you have any questions, please reach out to me in the comments or shoot me an email, and I’ll respond ASAP.

Before you go.

I have one more resource you might enjoy. On those nights when you’re staring at plain chicken or fish and wondering how to make dinner a little more exciting, my Sauce Method for Easy Dinners gives you a simple system for turning everyday proteins into meals you’ll look forward to. You’ll spend less time figuring out what to cook and more time enjoying what’s on your plate.

Enjoy and happy cooking!

Love lamb? Try these recipes

How to Make Gluten Free Lamb Stew In A Crock-Pot This is a savory stew that tastes like you fussed over it all day, but is actually very quick and easy to prepare.

Roast Leg Of Lamb With Mint Pesto You’ll rub the lamb with olive oil, garlic, rosemary, salt, and pepper before putting it in the oven. Yum. Then serve with easy homemade mint pesto.

Save the bone from your leg of lamb for Homemade Roast Lamb Soup

Gluten Free Lamb Meatballs These are a rich, flavorful, easy dinner. 

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5 from 1 vote

Broiled Lamb Chops with Gluten Free Mint Sauce

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Savory lamb chops topped with homemade mint sauce are the perfect way to turn any dinner into a special occasion.

Course Dinner

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Sauce Steeping Time 1 hour hour

Servings 6

Calories 257kcal

Author Barbara Bianchi

Ingredients

For Mint Sauce

• 1/4 cup water
• 1 gram Stevia
• 1/4 cup chopped mint
• 1-2 tablespoons of Bragg's apple cider vinegar

For Lamb Chops

• 12 lamb chops about 1 inch thick
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon salt
• 1/2 teaspoon pepper

Instructions

For Mint Sauce

• Make sauce about 1 hour ahead: Dissolve stevia in 1/4 cup of boiling water. Pour into a small bowl and let it cool about 10 minutes.
  1/4 cup water, 1 gram Stevia
• Then add vinegar and mint. Stir and let sauce steep for at least an hour.
  1-2 tablespoons of Bragg's apple cider vinegar, 1/4 cup chopped mint

For Lamb Chops

• When you are ready to cook the lamb chops, preheat the broiler.
• Pat the lamb chops dry with paper towels. Then brush chops with oil on both sides and sprinkle with salt and pepper.

  Broil for about 6 minutes on each side. Spoon sauce over the meat and dig in.
  12 lamb chops, 2 tablespoons extra-virgin olive oil, 1 teaspoon salt, 1/2 teaspoon pepper

Notes

• Today, we have loin lamb chops that look like mini T-bone steaks. They're lean and tender. Lamb rib chops (like these Broiled Lamb Chops with Chermoula Sauce), have a nice little handle and a nugget of meat at the end. They're also good. Shoulder chops are a bit chewier and fattier and they would need a longer cooking method.
  Choose meat that is moist, firm and pink with good marbling; and reddish bones.
• If you don't have Bragg's apple cider vinegar, feel free to choose a distilled white vinegar. (Note: most vinegars are gluten-free, read more here)
• If the taste of the vinegar is too strong, simply add a bit more water until it tastes the way you like it.
• Serve over a bed of sautéed spinach. Perhaps you'd like mashed potatoes too. Or if you're a low carber like me, you might like delicious mashed cauliflower.
• Leftovers will keep in an airtight container in the fridge for 4 days.

Nutrition

Calories: 257kcal | Carbohydrates: 0.5g | Protein: 29.3g

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