Lamb Chops Mint Gremolata (Printable View)

Rich lamb chops complemented by fresh mint gremolata, ideal for a flavorful Mediterranean dining experience.

# What You'll Need:

→ Lamb Chops

01 - 8 lamb rib chops, approximately 1-inch thick
02 - 2 tablespoons olive oil
03 - 2 garlic cloves, minced
04 - 1 teaspoon fresh rosemary, finely chopped
05 - 1 teaspoon kosher salt
06 - 0.5 teaspoon freshly ground black pepper

→ Mint Gremolata

07 - 0.5 cup fresh mint leaves, finely chopped
08 - 0.25 cup fresh flat-leaf parsley, finely chopped
09 - Zest of 1 lemon
10 - 1 garlic clove, minced
11 - 2 tablespoons extra-virgin olive oil
12 - 1 tablespoon lemon juice
13 - Salt, to taste
14 - Black pepper, to taste

# How To Make It:

01 - Pat lamb chops dry using paper towels. In a small mixing bowl, combine olive oil, minced garlic, rosemary, kosher salt, and freshly ground black pepper. Evenly rub the marinade over both sides of the lamb chops. Allow to marinate at room temperature for 15 minutes.
02 - In a bowl, combine mint, parsley, lemon zest, minced garlic, extra-virgin olive oil, and lemon juice. Season with salt and black pepper to taste. Mix well and set aside.
03 - Preheat the grill or grill pan over medium-high heat. Grill lamb chops for 3 to 4 minutes per side for medium-rare, or until preferred doneness is achieved. Let chops rest for 5 minutes before plating.
04 - Spoon mint gremolata generously over the lamb chops and serve immediately.

# Expert Advice:

01 -
  • The gremolata is like a secret handshake: it awakens the richness of the lamb with pure freshness.
  • I love how it feels special enough for guests but quick enough for a weeknight treat.
02 -
  • Lamb dries out fast if overcooked—resting is not optional.
  • Chopping the mint and parsley right before serving prevents wilt and keeps the gremolata bright.
03 -
  • Grilling lamb on a cast iron pan gives beautiful sear marks and keeps the chops tender.
  • Microplane the lemon zest right onto the mint for a fragrance burst that can’t be beat.
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