Minted Lamb Chops with Lemon-Herb Pan Sauce

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Sear-perfect lamb chops finished with a bright lemon-herb sauce, ideal for Easter brunch. This Middle Eastern-inspired Easter recipe, ready in about 30 minutes, pairs lamb loin chops, fresh mint, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 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.

Ingredients

• 1 1/2 lbs lamb loin chops
• 1/4 cup fresh mint
• 1 lemon
• 3 tbsp extra-virgin olive oil
• 2 tbsp unsalted butter
• 1/2 cup chicken stock
• 2 cloves garlic
• 1 tsp Dijon mustard
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

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Instructions

1. Step 1: Pat lamb chops dry and season both sides with 1/2 tsp salt and 1/4 tsp pepper. Heat 1 tbsp olive oil in a cast-iron skillet over medium-high heat until shimmering.
2. Step 2: Sear chops for 3-4 minutes per side for medium-rare, transferring to a plate. Add remaining 2 tbsp olive oil to the skillet and cook minced garlic for 30 seconds until fragrant.
3. Step 3: Reduce heat to medium-low. Add 1/2 cup chicken stock, 1 tsp Dijon mustard, and 1/4 cup chopped mint. Simmer for 2 minutes until slightly reduced.
4. Step 4: Return chops to skillet, spooning sauce over them. Squeeze juice from 1/2 lemon over the pan. Cook for 1-2 minutes more until sauce thickens enough to coat the back of a spoon, stirring constantly.