Lamb Chops Mint Gremolata (Printer Version)

Tender lamb chops topped with fresh mint gremolata deliver a flavorful Mediterranean-inspired main.

# 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 - 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 of 1 lemon
10 - 1 garlic clove, minced
11 - 2 tablespoons extra-virgin olive oil
12 - 1 tablespoon lemon juice
13 - Salt and pepper, to taste

# How to Make It:

01 - Dry lamb chops thoroughly with paper towels. In a bowl, mix olive oil, minced garlic, finely chopped rosemary, salt, and pepper. Coat both sides of the lamb chops with the marinade and allow them to rest at room temperature for 15 minutes.
02 - Combine chopped mint, parsley, lemon zest, minced garlic, olive oil, and lemon juice in a mixing bowl. Season with salt and pepper as desired. Stir until evenly incorporated; set aside.
03 - Preheat grill or grill pan to medium-high heat. Grill lamb chops 3 to 4 minutes per side for medium-rare, adjusting for preferred doneness. Let rest for 5 minutes to retain juices.
04 - Arrange grilled lamb chops on a serving platter and spoon mint gremolata over each chop. Serve immediately.

# Expert Advice:

01 -
  • The mint gremolata lifts the richness of lamb into something lively and memorable.
  • The marinade makes even budget lamb chops taste luxurious and tender.
02 -
  • If you skip letting the lamb reach room temperature, the chops can cook unevenly and turn chewy.
  • Adding lemon juice to gremolata last lets you control the brightness and avoid overwhelming the herbs.
03 -
  • Marinating lamb up to two hours deepens the flavor without making it mushy.
  • Switch mint for basil if you crave a slightly sweeter gremolata for summer nights.
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