AIP mint and lemon grilled lamb chops - a fresh, fast pasture-raised dinner

Four lamb chops, a handful of mint, and the zest of one lemon. That is the whole shopping list, and on a week where cooking anything at all feels like too much, a dinner this short on ingredients and this quick on the grill is worth keeping in your back pocket.

Lamb is a source of zinc, tied to immune function and to how the gut barrier gets repaired over time. Mint and lemon do more than flavor the meat. They cut the richness and keep the whole plate tasting bright, which counts for something on a stretch of eating that can otherwise start to feel monotonous.

Look for lamb from a farm you can name if you have access to one. Let the chops sit off the heat for a minute before you serve them, so the juice settles back in rather than spilling out onto the cutting board.

Ingredients

• 4 T-bone loin lamb chops, about 2 inches thick (1 to 2 pounds total)
• Salt
• 2 small garlic cloves, peeled
• 1/4 cup chopped fresh mint
• Zest and juice of 1 lemon
• 2 tablespoons olive oil

Method

Make the marinade first. Mince the garlic, or mash it to a paste with a little salt, then stir it together with the chopped mint, the lemon zest and juice, and the olive oil in a small bowl. Salt the lamb chops on both sides.

Coat the chops in the mint and lemon mixture, turning them so the paste gets into both faces and the edges. Let them sit and take on the flavor for at least 30 minutes, and up to a few hours in the refrigerator if you have the time.

Heat the grill to medium-high. Grill the chops about 3 to 5 minutes per side for medium-rare, longer if you prefer them more done. Thick chops want a hotter sear and a little patience. Let them rest a few minutes off the heat before serving so the juices settle back into the meat.

Serve with the bright bits of mint still clinging to the chops, and a wedge of lemon alongside.

Stovetop variation

No grill, no problem. Heat a heavy skillet or grill pan over medium-high until it is good and hot, add a touch of oil, and sear the chops 3 to 5 minutes per side. The pan gives you a deep crust. Let them rest before serving.

Oven variation

Sear the marinated chops in a hot ovenproof skillet for a minute or two per side to build color, then finish in a 400 F oven until they reach the doneness you like. Rest before serving.

Air fryer variation

Arrange the marinated chops in a single layer in the air fryer basket, not crowded. Cook at about 400 F, turning once, until they reach the doneness you prefer. Thick chops will need a few extra minutes, so check with a thermometer rather than the clock. Time and temperature here are a sensible starting point and worth confirming with your own appliance.

*Adapted from gutsybynature.com*