A Girl & Her Food: Grilled Baby Lamb Chops with Caper, Lemon & Mint Sauce


Grilled Baby Lamb Chops with Caper, Lemon & Mint Sauce

Garlic, fresh herbs from my garden, lemon and olive oil are staples in my kitchen. I incorporate fresh herbs to everything I eat and even juice! I strongly encourage my friends and followers to start growing your own. It is the most rewarding project for any cook to have a rejuvenating supply of fresh herbs picked from your garden. I promise herbs transform any dish into an extraordinary meal.  This recipe for grilled baby lamb chops with caper, lemon and mint sauce is fresh and vibrant. If you don't love lamb, you can use this easy prep marinate and sauce for chicken or fish.


1 packaged of Trader Joe's New Zealand French Cut Lamb Rack (.91lbs), cut into baby chops
2 garlic cloves, peeled and minced
1/4 cup of fresh mint, roughly chopped
1/8 cup of fresh lemon juice
1/4 cup of virgin olive oil
Sea Salt
Fresh ground pepper

Caper, Lemon & Mint Sauce

1/4 cup capers, rinsed
1 cup of fresh mint
1/8 cup of fresh lemon juice
1/4 cup of olive oil


To make the marinate, whisk together the garlic, mint, lemon juice and olive oil. Season to taste with salt and fresh ground pepper in a bowl.  You can place lamb in a resalable plastic zip lock bag or Tupperware container.  Add marinate to lamb.  Refrigerate. You can marinate overnight or for just an hour. I always set out my meat at room temperature for about 25-40 minutes before grilling it.
This is my favorite product for marinating and grilling foods:

World Market $14.99 

To make caper, lemon and mint sauce you can use your food processor. Place capers into the food processor and pulse until roughly chopped. Add mint and lemon juice and pulse until roughly chopped.
Add olive oil,  to make sure to pour with a steady stream, pulse until all ingredients are well combined but remain coarse.  Think pesto consistency. Remove sauce from food processor and place in a bowl.

To grill lamb chops, heat grill to about 500 degrees. Place lamb chops and cook for about 3 minutes per side. Transfer to serving plate. Serve with caper, lemon and mint sauce.  You can garnish with lemon slices and fresh mint leaves or sprigs. Enjoy!

This recipe is being shared over Tasty Tuesday!


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