Lamb Chops Mint Gremolata (Printable Version)

Juicy lamb chops topped with mint gremolata offer vibrant flavor—ideal for Mediterranean-inspired gatherings.

# What You 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:

01 - Pat lamb chops dry with paper towels. In a small bowl, combine olive oil, minced garlic, rosemary, salt, and pepper. Coat both sides of the lamb chops with the mixture. Allow to marinate at room temperature for 15 minutes.
02 - While the lamb marinates, combine mint, parsley, lemon zest, minced garlic, olive oil, and lemon juice in a mixing bowl. Season with salt and pepper to taste. Mix thoroughly and set aside.
03 - Preheat grill or grill pan to medium-high heat. Grill lamb chops for 3 to 4 minutes per side for medium-rare or until preferred doneness. Rest the chops for 5 minutes before serving.
04 - Top lamb chops with mint gremolata and serve immediately.

# Expert Advice:

01 -
  • The gremolata's freshness is the secret weapon—it cuts through the richness of lamb so every bite stays exciting.
  • These lamb chops feel fancy but require surprisingly little fuss, which makes them a favorite anytime guests show up unannounced.
02 -
  • Resting the meat after grilling isn't optional—I learned this after slicing too soon and losing all the juices.
  • Letting gremolata chill for a few minutes lets the mint and lemon oils mingle, making every bite more exciting.
03 -
  • Let your lamb come fully to room temperature before grilling for the most even cook.
  • Use a microplane for lemon zest so you only get the fragrant peel, not the bitter pith.
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