Herb-Crusted Lamb Chops with Mint Jus

By AislePrompt Editorial · Published 2026-03-27 · Updated 2026-03-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender lamb chops coated in a fragrant herb crust, served with a bright mint-infused sauce that balances richness with freshness. This French recipe, ready in about 50 minutes, pairs lamb chops, fresh rosemary, fresh thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 30 min Serves 4 French cuisine 420 cal/serving

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Ingredients

8 (6-ounce) bone-in chops lamb chops
2 tbsp minced fresh rosemary
1 tbsp minced fresh thyme
3 cloves, minced garlic
2 tbsp Dijon mustard
3 tbsp olive oil
1/4 cup fresh, chopped mint leaves
1 cup red wine
2 cups beef stock
2 tbsp butter

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Instructions

Step 1: Preheat oven to 400°F (200°C). Season lamb chops with salt and pepper. In a bowl, mix rosemary, thyme, garlic, mustard, and 2 tbsp olive oil. Press herb mixture onto both sides of chops.
Step 2: Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear chops for 2-3 minutes per side until browned. Transfer to oven and roast for 8-10 minutes until medium-rare (internal temperature 130°F).
Step 3: While chops roast, melt butter in a saucepan. Add mint leaves and sauté 1 minute until fragrant. Deglaze pan with red wine, scraping up browned bits. Add stock and bring to a simmer. Cook 10-12 minutes until reduced by half, stirring occasionally.
Step 4: Strain sauce through a fine mesh sieve. Reheat over low heat, adding more butter if needed for gloss. Serve chops with mint jus drizzled over top.