Lamb use to be a small part of my diet but those days are long gone. As a matter of fact, my red meat consumption is minimal. I still love chicken/turkey, fish/seafood and many vegetarian dishes. So, making this lamb dish is a special treat!
I was looking through an old cookbook, Common Grill published in 2000, by Craig Common, chef and owner of the restaurant with the same name. One of the first recipes that caught my eye was this mint sauce that my hubby marked with an asterik. Gene would occasionally go through a cookbook and indicate (on a separate piece of paper) recipes he wanted me to make. Well, I never did until now!
I chose to make these chops on top of the stove in a cast iron skillet even though my favorite way is to grill them. I used a simple marinade since the sauce is very, very flavorful.
COMMENT: There are no pictures posted but I will when I learn to upload my SD pictures, etc. I just bought a new computer because my old computer would not support Windows 11. October 15th I would lose my security and any updates, sooooo….
Some pictures – yay! Sept. 27, 2025 I still need to figure out a system for organizing, etc.
Not good pictures of the mint sauce. I used raspberry balsamic vinegar which is darker and thicker than red raspberry vinegar – still very good! White plates would have helped…
More recipes for lamb chops:
Lamb Chops with a Raspberry Mint Sauce
Recipe by Craig Common and Judi Graber
Marinade: Makes enough for 4-8 rib chops
- Lamb rib chops
- 4 large garlic cloves, minced
- 2 tbsp. EVOO
- 1 tbsp. fresh rosemary, minced, fresh leaves to garnish
- kosher salt and black pepper to taste
Combine all the ingredients and coat the lamb chops. Cover and let marinade for 30 minutes and up to 4 hours.
Preheat the skillet, or you could use a grill pan and brush with a little oil. Sear them until your preferred doneness. Rare: 120-125; medium-rare: 125-130; medium: 130-135; medium-well: 135-140; well-done: 140+. The chops will continue to cook and rise 5 degrees during the resting period.
COMMENT: I also used Pollen Ranch fennel pollen spice blend which was delicious. Ingredients: hazelnut powder, dried thyme leaves, five peppercorn blend, date sugar, fleur de sel, organic yellow mustard seed.
Sauce – Make ahead of time from Common Grill Cookbook:
Ingredients:
- 4 tbsp. finely chopped fresh mint
- 2 cups frozen raspberries, thawed
- 1/3 cup white wine vinegar
- 2 tbsp. raspberry vinegar (I did substitute raspberry balsamic vinegar (see comment below)
- 1 tbsp. fresh lemon juice
- 3 tbsp. superfine (caster) sugar
Combine all ingredients in a medium saucepan and reduce by 1/2. Blend and puree; strain and cool.You will have to press the pulp through the sieve.
COMMENT: I thought I had raspberry vinegar but I didn’t. So, I used raspberry balsamic vinegar which is a good substitute even with its different flavor profile. You can use other vinegars but a fruit-flavored one is preferred.
The sauce was a little thick so I added more white vinegar and water to stay with the savory flavor for lamb to get the consistency/flavor I like. Delicious!
Best served warm or at room temperature.
Recipe by cookingwithauntjuju.com
I wish you luck with your new computer and the pictures. This recipe sounds absolutely delicious, especially the raspberry mint sauce!
Thanks Ben – a favorite way to serve lamb and now even better with a raspberry mint sauce 🙂 My new computer is nice – data transferred ok but there are so many small differences. Pictures are my first hurdle! I love that it is powered by AI 🙂
We don’t eat lamb but the sauce sounds incredible! Wishing you luck with your new computer; I bought a new laptop quite some weeks ago but still haven’t got around to letting it take over from my old one! I think i am scared of all the newfangled things it will force me to do – hehehe …
cheers
sherry
The sauce made this a special meal – I forgot how much I use to enjoy lamb! The computer is great but like you I am leary of all the new things that I have to figure out. It’s powered by AI the latest intel core ultra processor – lot of fun but my pictures are a pain in the… 🙂
This sound like a great find! Lamb chops are delicious on their own, but I’m sure the flavorful and aromatic sauce had elevated them to a new level.
Good luck with the new computer! 🙂
Lamb chops or a rack was my favorite way to cook them. Not many in the family ate lamb so I rarely did a roast. Loved the “fruity sauce.” My new computer has a lot of potential, especially being powered by AI. However, I am slowly trying to figure out my photos. I have 25,000 pictures stored on an external hard drive and I would like to start some new way to organize, etc. them 🙂
This recipe sounds great! I love lamb! And raspberries. Hope everything will work properly.
The lamb was a really nice treat – I will have to fix it more often and then with this lovely raspberry sauce. The computer is very advanced from my old one so there are lots of possibilities. Just not so easy with this semi-technical blogger. The AI feature is wonderful 🙂
Your lamb chops with the fruity raspberry mint sauce sounds terrific.
Thanks Karen – the sauce is delicious with lamb 🙂
The lamb chops with that raspberry mint sauce would have caught my eye as well. But above all, I think it is so lovely to go back to an old cookbook and flip through the pages and discover an asterisk that was marked by your husband. I think this is so sweet. My husband sends me instagram videos of things he would like for me to make these days 🙂 Warm greetings from Chicago, ~Nessa
Yes, my hubby gave me quite a list but he didn’t mark up the cookbook but wrote his requests on a separate piece of paper. It helps to have people tell you what they like 🙂