Grilled Lamb Chops with Cucumber and Mint Salsa

Preparation info

  • Difficulty


  • Serves


Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About

Salsa can often serve as both a marinade and a sauce for the finished dish, as this recipe demonstrates. This technique works equally well with pork or chicken.


  • 4 thick-cut loin or double-cut rib lamb chops
  • Cucumber and Mint Salsa
  • Olive oil
  • Salt and freshly ground pepper
  • 3 tablespoons chopped unsalted, dry-roasted peanuts


Place the Chops in a shallow dish or resealable plastic bag and pour half of the salsa on top. Marinate in the refrigerator for at least 30 minutes and up to 2 hours.

Prepare a charcoal fire or preheat a gas or stovetop grill or the broiler. Remove the chops from the marinade and brush them off. Rub them lightly with olive oil and season well with salt and pepper. Grill over medium-high heat, or broil in the oven until done to your liking.

Serve topped with the remaining salsa and a sprinkling of peanuts.