Grilled Lamb Chops with Parsley and Mint Vinaigrette
The countryside around Giverny is still mostly rural, so sourcing fresh cuts of meat such as lamb chops was never a problem for Monet. In fact, the meadow beyond his water garden was and still is a sheep pasture. Every year, Monet grew a patch of mint in his kitchen garden. Lamb with mint jelly is a classic combination, and in this surprisingly easy yet sophisticated dish we have updated the marriage for modern tastes. Monet would have eaten his lamb with new potatoes and haricots verts or green peas. You could pour a Bordeaux, Monet’s favorite wine, or any other dry red wine.
Recipe type: Main
Cuisine: French
Serves: 6
  • 1 ⁄ 3 cup (8O ml) malt vinegar or red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon minced shallot
  • 1 teaspoon (7 g) honey
  • 1 ⁄ 2 teaspoon salt, plus more for seasoning chops
  • 1 ⁄ 2 teaspoon freshly ground pepper, plus more for seasoning chops
  • 1 ⁄ 4 cup (60 ml) extra virgin olive oil, plus more for brushing chops
  • 1 ⁄ 4 cup (60 ml) canola or other vegetable oil
  • 1 ⁄ 4 cup (60 ml) chopped fresh parsley
  • 1 ⁄ 4 cup (60 ml) chopped mint
  • 12 lamb rib chops, about 3 ounces (90 g) each, trimmed
  1. Preheat a large grill pan over high heat.
  2. Place vinegar, mustard, shallot, honey, 1 ⁄ 2 teaspoon salt and 1 ⁄ 2 teaspoon pepper in medium-size bowl and whisk well to blend.
  3. Whisk in olive oil in a slow, steady stream, then whisk in vegetable oil.
  4. Whisk in parsley and mint. Set vinaigrette aside; do not refrigerate.
  5. Brush lamb chops with olive oil. Season generously with salt and pepper.
  6. Place chops on prepared grill and cook to desired degree of doneness, 4 to 5 minutes for medium rare, turning once midway through.
  7. Let chops rest a few minutes. Place 2 chops on each plate.
  8. Pass vinaigrette separately.
Recipe by My Cookbook Addiction at