Grilled Lamb Chops and Asparagus with Balsamic Berry Sauce

Sometimes you need to step out of the box and shake things up.

For me, broiling lamb instead of pork is stepping out of the box. Kind of pathetic, isn’t it? That’s my excitement for the week. I broiled lamb, instead of pork.

Better yet, I made my own balsamic sauce to go with it, and even topped it with lovely chopped mint!

I have to say I was proud of myself. The lamb was a nice change from the usual pork and chicken, and the sauce made for a pretty presentation.

Congratulations to Simply Life. She won the CSN Stores giveaway. When you get a chance, check out her blog. She’s always cooking up something incredible.  Stay tuned next month for another great CSN Stores giveaway!

Grilled Lamb Chops with Balsamic Berry Sauce

Grilled Lamb Chops with Balsamic Berry Sauce

Grilled Lamb Chops and Asparagus with Balsamic Berry Sauce
  • 12 ounces lamb chops
  • 2 cups frozen mixed berries, no strawberries
  • ½ cup balsamic vinegar
  • ¼ cup water
  • ½ cup mint, chopped
  • 1 pound asparagus, thin stalks, trimmed
  1. Preheat the oven to 350.
  2. In a saucepan add berries, vinegar and water. Simmer over medium low heat for 30 - 40 minutes to reduce. Mash berries into the sauce.
  3. Place asparagus on a baking sheet lined with foil that is sprayed with olive oil cooking spray. Spray asparagus with cooking spray and lightly sprinkle with salt. Bake in the oven for 15 minutes. Asparagus should be crisp-tender.
  4. Remove asparagus and turn the oven to broil.
  5. Place lamb chops on a cookie sheet sprayed with cooking spray and sprinkle with salt and pepper. Broil 4 - 5 minutes per side depending on how well done you like your lamb. According to a meat thermometer will
  6. register rare at 135 degrees, while well done is anything over 165 degrees. Do not overcook or lamb will be tough and dry. Read more: How to Tell When Lamb Is Cooked |
  7. Serve lamb with sauce and asparagus.
Nutrition Information
Serving size: 4

What’s good for me in this dish?

The best lamb to purchase is milk fed lamb. This is lamb that is less than 6 months old. They are free of hormones and antibiotics. However, this is very expensive lamb, so the next best alternative is grass-fed. They will be free of hormones and antibiotics as well.

Lab  is a good source of vitamin B6, as well as phosphorus and manganese. It’s an excellent source of protien. Lamb is high in cholesterol, so if you are watching your cholesterol levels, you’ll want to make this a treat, as opposed to a weekly event.

Amount Per Serving
Calories: 336
Total Fat: 16.94g
Cholesterol: 79mg
Sodium: 64mg
Total Carbs: 19.26g
Dietary Fiber: 4.47g
Sugars: 13.45g
Protein: 22.76g
Weight Watchers Points 7

Grilled Lamb Chops and Asparagus With Balsamic Berry Sauce on Foodista

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  1. says

    Oh my gosh this dish looks gorgeous! We were just talking about lamb last night and how much we all enjoy it. This recipe is one I would definitely like to try. Have a great weekend!

    • says

      I need to shake it up more often than I do. That’s why I enjoy visiting everyone’s blogs and seeing what they’re up to. I’m always impressed and learn something new.

  2. says

    Lamb is one of the best-tasting meats out there and also one that I only have once or twice a year. Your berry sauce looks fantastic and would probably enhance the tender flavors of the lamb perfectly. Thanks for passing the recipe along.

  3. says

    Although I am not a lamb fan I love your presentation. I could make the sauce with another type of meat for example chicken. I believe this sweet sauce with go perfectly.

  4. says

    We don’t often have lamb at my house either, so when we do it is a big deal! I’d be very excited over this dish too. Lamb is one of my favorites, and usually the only time I get it is when I go out to eat. The balsamic berry sauce sounds too good, and mint is always perfect with lamb.

  5. says

    I’ve never made my own lamb chop before, but I know my hubby like it. Maybe I need to try this recipe. I guess just never cook with it makes me a bit nervous. But this recipe looks good and you make your own balsamic vinegar too! BRAVO!

    • says

      I bet fresh strawberries would be fantastic. I just don’t care for the frozen strawberries you get in those bags of frozen mixed berries, some of them are so slimy. :)

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