Lamb Chops with Mint Gremolata (Print view)

Juicy lamb chops served with mint gremolata for a fresh, zesty Mediterranean meal. Gluten-free and elegant.

# List of Ingredients:

→ Lamb Preparation

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 - Freshly ground black pepper, to taste

# Step-by-Step Directions:

01 - Pat lamb chops dry using paper towels. In a small bowl, stir together olive oil, garlic, rosemary, salt, and black pepper. Coat both sides of each chop thoroughly. Let rest at room temperature for 15 minutes.
02 - In a mixing bowl, combine mint, parsley, lemon zest, minced garlic, extra-virgin olive oil, and lemon juice. Season with salt and black pepper to taste. Mix until well incorporated. Set aside.
03 - Preheat grill or grill pan to medium-high. Grill lamb chops for 3 to 4 minutes per side to achieve medium-rare. Adjust time as needed for preferred doneness. Remove from heat and allow chops to rest for 5 minutes.
04 - Arrange lamb chops on serving platter. Spoon mint gremolata across each chop. Serve promptly while warm.

# Expert Suggestions:

01 -
  • That mint gremolata is so bright, it wakes up your palate and makes every bite sing.
  • Lamb feels fancy, but this recipe is so fast, you can do it on a weeknight and still wow anyone who drops by.
02 -
  • Don’t skip patting the lamb dry or it won’t develop that crispy grill crust.
  • Making gremolata ahead lets the flavors meld and brighten—sometimes I do it an hour early just for the aroma.
03 -
  • A cast iron grill pan gives the best caramelized crust and holds heat beautifully.
  • Adding a splash of lemon juice over lamb right before serving lifts all the flavors.
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