Good Life, Good Food: Herb crusted lamb chops with mint sauce

From the Panhandle's home for good news and great mornings, Chef Bud Andersen's recipe for Grilled Herb Crusted Lamb Chops and mint sauce.


523653 6 ea lamb chops, ¾ inch thick

774951 2 Tblspn Tulkoff chopped garlic

104128 1 Tblspn fresh rosemary leaves

104278 1 tsp fresh thyme leaves

774169 ½ tsp McCormick cayenne pepper

676182 1 tsp kosher salt

779297 2 Tblspn Grifo extra virgin olive oil


In a food processor add the garlic, fresh rosemary, thyme, cayenne and kosher salt. Pulse until combined. Pour in extra virgin olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from the refrigerator and allow the chops to come to room temperature; about 20 minutes.

Heat a grill pan over high heat until almost smoking, add the lamb chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium â??rare and 3 ½ to 4 minutes for medium.

Mint Sauce


6 ea scallions, white and green parts, chopped

½ C fresh mint leaves, chopped

2 Tblspn fresh dill minced

¼ tsp McCormick crushed red pepper flakes

1 Tblspn extra virgin olive oil

1 Tblspn lemon juice

7 oz Greek style yogurt

1 tsp kosher salt

½ tsp McCormick coarse ground black pepper


Place the scallions, mint, dill, red pepper flakes, olive oil and lemon juice in a food processor and puree until it is a coarse paste. Add the yougurt, kosher salt, and black pepper and pulse until combined. Transfer to a bowl, cover, and refrigerate for a few hours to allow the flavors to marry.

Top with mint sauce for a wonderful holiday dish! Enjoy!