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Nigella Nosh: Lamb Chops with Chili, Lemon, and Mint

 After tasting the most succulent lamb chops at the Nigella event, I knew I had to try my hand at them at home.

I decided to add some lemon to the chops for a little acidity and sharpness.  I think it was a good move.

A key philosophy in Nigella’s recipes are the use of simple, yet bold ingredients.  I agree with her “less is more” approach and the belief that high quality ingredients will sing in a dish.

These lamb chops do just that.

Lamb Chops with Chili, Lemon, and Mint

Serves 2

Adapted from Nigellissima by Nigella Lawson


  • 1 tbsp. olive oil
  • 1/4 tsp. red chili flakes
  • 1 tsp. grated lemon zest
  • 2 tsp. finely chopped fresh mint
  • 2 lamb loin chops (3/4 lb. total)


  1. Mix oil, chili flakes, zest, and mint together in a small bowl. Rub mixture onto chops.
  2. Heat a skillet over medium high heat. Sear the chops for 2-3 minutes per side or until deep brown. Transfer pan to oven for another 6-8 minutes or until chops reach internal temp of 145° (medium rare).
  3. Remove the chops from the pan and allow the meat to rest for at least 5 minutes before serving so the chops remain juicy. Serve with pine nut peas (recipe follows).

Pine Nut Peas

Serves 2


  • 1 c. frozen baby peas
  • 1 tbsp. toasted pine nuts
  • 1 tsp. finely chopped fresh mint


  1. Boil peas according to package directions.
  2. While the peas are cooking, toast the pine nuts in a dry skillet over low heat. When the nuts brown slightly and become fragrant, they are done.
  3. Drain the peas and toss with the mint and pine nuts. Serve.

Filed under: Lamb


Writer of recipes. Storyteller with a food twist. Sarcasm/humor served on the side.

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