Lamb Chops With Mint Vinaigrette

Learn how to make succulent pan-fried lamb chops (cutlets) with zesty capers and mint vinaigrette. This delicious lamb recipe can be served with roasted veggies, mashed potatoes, steamed greens, or a salad. It's gluten-free, paleo and Whole30 friendly, low-carb, and keto. Find step-by-step photos and more recipe tips above.

📝 Ingredients

• 10-12 lamb chops (lamb cutlets or lamb rib chops, see notes)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon coriander seed powder
• A pinch of ground chili (optional)
• Oil for cooking (olive, coconut, macadamia or ghee)
• 15 mint leaves (~2 tablespoons, chopped)
• 1/4 red onion (very finely chopped)
• 1 teaspoon chopped long red chili (a mild one)
• 1 tablespoon capers (chopped)
• 1 teaspoon marinade from the capers (juice/brine)
• 1.5 tablespoons lemon juice
• 3 tablespoons olive oil

👨‍🍳 Instructions

1. 1Spice rub the meat: Place the lamb chops on a cutting board and season each side with salt, pepper, and spices. If using later, refrigerate in a container for a few hours or overnight for extra flavour.
2. 2Pan-fry the lamb chops: Heat a tablespoon or two of oil or ghee in a large frying pan or a skillet over medium-high heat. Once sizzling hot, add the cutlets and cook for 5 minutes on the first side and about 3-4 minutes on the second side. Remove to a plate and rest for a minute or two.
3. 3Make the vinaigrette: While the lamb chops are cooking or ahead of time, prepare the condiment. Chop all the ingredients very finely and combine with lemon juice and olive oil.
4. 4Serve lamb chops with the vinaigrette on the side and some drizzle over the meat.