Entree: United States – Wyoming – Wyoming Lamb Chops

Serving Size: 4

Approximate Time

Prep 35 min

Cook 35 min

Additional 10 min

Total 1 hr 20 min

Ingredients

- 8 bone-in lamb rib chops, approx. 4 oz (115 g) each
- 3 tbsp (45 ml) olive oil, divided
- 2 tbsp (30 ml) fresh lemon juice (about 1 lemon)
- Zest of 1 lemon
- 3 garlic cloves, minced (about 9 g)
- 1 tbsp (15 ml) chopped fresh rosemary
- 1 tbsp (15 ml) chopped fresh thyme
- 1 tsp (5 ml) kosher salt, plus more to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper, plus more to taste
- 2 tbsp (30 g) unsalted butter, softened (for finishing)
- 1.5 lb (680 g) fingerling potatoes, halved lengthwise
- 2 tbsp (30 ml) olive oil (for potatoes)
- 1 tsp (5 ml) chopped fresh rosemary (for potatoes)
- 1 lb (450 g) asparagus, trimmed
- 1 tbsp (15 ml) olive oil (for asparagus)
- 1/2 cup (packed) fresh mountain mint leaves or spearmint, chopped (about 10 g)
- 2 tbsp (30 ml) red wine vinegar or apple cider vinegar
- 1 tbsp (15 ml) honey
- 2 tbsp (30 ml) olive oil (for mint sauce)
- 1/4 tsp (1.25 ml) kosher salt (for mint sauce)
- 1/4 tsp (1.25 ml) freshly ground black pepper (for mint sauce)
- Lemon wedges for serving (optional)

Instructions

Short Description:
Charred or roasted bone-in lamb rib chops seasoned with local mountain herbs, served with garlic-roasted fingerling potatoes, grilled asparagus, and a bright regional mint sauce made from mountain mint or spearmint.

Regional Notes:
This Rocky Mountain / Wyoming version emphasizes local herb flavors (rosemary, thyme, lemon) and a bright mint sauce using regional mint varieties. Chops are commonly grilled when weather allows or roasted/finished in a hot oven in colder months, reflecting Wyoming's outdoor grilling tradition and high-altitude roasting tendencies.

1. Preheat oven to 425°F (220°C). On a rimmed baking sheet, toss the halved fingerling potatoes with 2 tbsp (30 ml) olive oil, 1 tsp (5 ml) chopped rosemary, 1 minced garlic clove (about 3 g), 1/2 tsp (2.5 ml) kosher salt and 1/4 tsp (1.25 ml) black pepper. Spread cut side down and roast 25–30 minutes, turning once, until golden and tender.
2. Meanwhile make the mint sauce: in a small bowl whisk together 1/2 cup (10 g) chopped mountain mint or spearmint, 2 tbsp (30 ml) red wine or apple cider vinegar, 1 tbsp (15 ml) honey, 2 tbsp (30 ml) olive oil, 1/4 tsp (1.25 ml) salt and 1/4 tsp (1.25 ml) pepper. Taste and adjust sweetness or vinegar. Let sit at room temperature to meld.
3. Combine 3 tbsp (45 ml) olive oil, 2 tbsp (30 ml) lemon juice, lemon zest, remaining 2 minced garlic cloves (about 6 g), 1 tbsp (15 ml) chopped rosemary, 1 tbsp (15 ml) chopped thyme, 1 tsp (5 ml) kosher salt and 1/2 tsp (2.5 ml) black pepper in a shallow dish. Add the lamb chops, turning to coat. Marinate 20–30 minutes at room temperature (or up to 2 hours refrigerated).
4. Preheat a grill to high (or heat a heavy cast-iron skillet over medium-high heat). If using an oven-only method, leave oven at 425°F (220°C) and use a hot skillet to sear before finishing in oven.
5. Sear the chops: remove excess marinade and pat chops dry. For grill: grill chops 3–4 minutes per side for medium-rare (internal temp 130°F / 54°C), 4–5 minutes per side for medium (140°F / 60°C). For stove-to-oven: sear chops in a hot skillet 2–3 minutes per side until nicely browned, then transfer skillet to 425°F (220°C) oven and roast 5–8 minutes to desired doneness.
6. While chops cook, toss asparagus with 1 tbsp (15 ml) olive oil and a pinch of salt and pepper. If grilling, place on grill for 3–5 minutes, turning, until charred and tender-crisp. If oven-roasting, add asparagus to the baking sheet with potatoes for the last 8–10 minutes of roasting.
7. Transfer cooked chops to a cutting board and top each with a small pat of the 2 tbsp (30 g) softened butter. Tent loosely with foil and rest 5–7 minutes (carryover heat will finish cooking).
8. Rewarm mint sauce briefly if desired (room temperature is traditional). Plate by dividing roasted fingerling potatoes and asparagus among 4 plates, place 2 lamb chops per plate, spoon 1–2 tbsp mint sauce over or alongside each serving, and garnish with lemon wedges.
9. Serve immediately: lamb with roasted potatoes, grilled asparagus, and the bright mountain-mint sauce.