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Lamb Chops with Mint Recipe (Cotes d’Agneau Vinaigrette a la Menthe)

Lamb Chops with Mint Recipe-Cotes d Agneau Vinaigrette a la Menthe-best french cuisine food

Serving vinaigrette sauces with meat came in with nouvelle cuisine and stayed. This one offers a classic combination – lamb and mint – in a new style.

PREP TIME: 20 min
COOK TIME: 10 min
READY TIME: 30 min
CALORIES: 152 (per serving)

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  • 8 loin lamb chops or 4 double loin chops (about 2 cm/ 3/4 in thick)
  • Coarsely ground black pepper
  • Fresh mint, to garnish
  • Sauteed potatoes, to serve


  • 30 ml/2 tbsp white wine vinegar
  • 2.5 ml/1/2 tsp clear honey
  • 1 small garlic clove, very finely chopped
  • 60 ml/4 tbsp extra virgin olive oil
  • 20 g/3/4 oz /1/3 cup (packed) fresh mint leaves, finely chopped
  • 1 ripe plum tomato, peeled, seeded and finely diced
  • Salt and freshly ground black pepper


Lamb-Chops-with-Mint-Recipe-Cotes-d-Agneau-Vinaigrette-a-la-Menthe-step by step with photos

1 To make the vinaigrette, put the vinegar, honey, garlic, salt and pepper in a small bowl and whisk thoroughly to combine.


2 Slowly whisk in the oil, then stir in the mint and tomatoes and set aside for up to 1 hour.

Lamb-Chops-with-Mint-Recipe-Cotes-d-Agneau-Vinaigrette-a-la-Menthe-best french food

3 Put the lamb chops on a board and trim off any excess fat. Sprinkle with the pepper and press on to both sides of the meat, coating it evenly.

Lamb-Chops-with-Mint-Recipe-best-french-food recipes

4 Lightly oil a heavy cast iron griddle and set over a high heat until very hot but not smoking. Place the chops on the griddle and reduce the heat to medium. Cook the chops for 6-7 minutes, turning once, or until done as preferred (medium-rare meat will still be slightly soft when pressed, medium will be springy and well-done firm). Serve the chops with the vinaigrette and the sauteed potatoes, garnished with mint.


Calories: 152.7 Kcal
Fat: 5.6 g
Cholesterol: 72.6 mg
Sodium: 81.0 mg
Potassium: 388.2 mg
Carbs: 0.3 g
Protein: 23.2 g


The chops may also be grilled under a preheated grill or barbecued over charcoal until done as you like.