Lamb Chops Mint Gremolata (Print Version)

Lamb chops with mint gremolata make a flavorful, elegant main dish. Ideal for special occasions or family meals.

# 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, to taste
14 - Black pepper, to taste

# How To Make:

01 - Blot moisture from lamb chops with paper towels. Mix olive oil, garlic, rosemary, salt, and pepper in a small bowl. Evenly coat both sides of lamb chops with the marinade and let stand at room temperature for 15 minutes.
02 - Combine mint, parsley, lemon zest, minced garlic, extra-virgin olive oil, and lemon juice in a mixing bowl. Season with salt and black pepper to taste. Stir thoroughly and set aside.
03 - Heat grill or grill pan over medium-high. Cook lamb chops 3 to 4 minutes per side for medium-rare, or until your preferred doneness. Allow to rest for 5 minutes before serving.
04 - Spoon prepared mint gremolata liberally over grilled lamb chops. Plate and serve promptly.

# Expert Advice:

01 -
  • That gremolata delivers a zesty, aromatic burst that makes lamb taste restaurant-level, but with just a handful of fresh ingredients.
  • Lamb chops turn delectable and juicy in minutes—it's secretly one of the easiest impressive meals I know.
02 -
  • If you skip drying the lamb chops, you'll never get that beautiful crust.
  • Letting the lamb rest for five minutes makes it juicy, not tough—don't rush.
03 -
  • Marinate the lamb longer if you can—two hours is magic for deeper flavor.
  • Lemon zest grated freshly over the gremolata releases floral oils that elevate everything.
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