Lamb Chops Mint Gremolata (Print)

Tender lamb chops paired with mint gremolata deliver bold, fresh flavors for a memorable Mediterranean meal.

# Components:

→ Lamb Chops

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

→ Mint Gremolata

07 - 1/2 cup fresh mint leaves, finely chopped
08 - 1/4 cup fresh flat-leaf parsley, finely chopped
09 - Zest from 1 lemon
10 - 1 garlic clove, finely minced
11 - 2 tablespoons extra-virgin olive oil
12 - 1 tablespoon lemon juice
13 - Salt, to taste
14 - Black pepper, to taste

# Directions:

01 - Pat lamb chops dry using paper towels. Combine olive oil, minced garlic, rosemary, kosher salt, and black pepper in a small bowl. Rub evenly onto both sides of the lamb chops and allow to marinate at room temperature for 15 minutes.
02 - In a mixing bowl, blend chopped mint, parsley, lemon zest, minced garlic, extra-virgin olive oil, and lemon juice. Season with salt and black pepper. Stir thoroughly and set aside.
03 - Preheat grill or grill pan to medium-high heat. Grill lamb chops for 3 to 4 minutes per side to achieve medium-rare, or cook to preferred doneness. Remove from heat and let rest for 5 minutes.
04 - Spoon mint gremolata atop the lamb chops and serve immediately.

# Expert Advice:

01 -
  • The gremolata wakes up your palate with citrus and herb flavors that pair beautifully with lamb.
  • Lamb chops cook quickly, making this impressive dish easy enough for a weeknight treat.
02 -
  • Leaving the lamb on the grill too long dries it out—medium-rare is the sweet spot.
  • Mix the gremolata just before serving; letting it sit too long dulls the mint and parsley.
03 -
  • Stick to room temperature lamb for best grilling results.
  • A quick squeeze of lemon just before eating amplifies the flavor.
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