Lamb Chops Mint Gremolata (Printable)

Juicy lamb chops paired with vibrant mint gremolata for an elegant Mediterranean main dish.

# What You'll Need:

→ For the 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

→ For the 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 Steps:

01 - Pat lamb chops dry with paper towels. In a small bowl, mix olive oil, garlic, rosemary, salt, and black pepper. Massage this mixture onto both sides of the lamb chops. Allow to marinate at room temperature for 15 minutes.
02 - In a mixing bowl, combine chopped mint, parsley, lemon zest, minced garlic, extra-virgin olive oil, and lemon juice. Season with salt and pepper to taste. Stir thoroughly and set aside.
03 - Preheat a grill or grill pan to medium-high heat. Grill lamb chops for 3 to 4 minutes per side until medium-rare or desired doneness is achieved. Rest the meat for 5 minutes before plating.
04 - Spoon generous amounts of mint gremolata over the grilled lamb chops and serve promptly.

# Expert Advice:

01 -
  • This gremolata is my secret weapon for making lamb feel fancy, even when it&aposs just a weeknight.
  • You get bold flavor with hardly any fuss or long marinating needed.
02 -
  • Don&apost skip drying the chops—any moisture can keep that lovely sear from forming.
  • I learned the hard way that gremolata gets dull if made too far ahead—mix it just before serving for best flavor.
03 -
  • Rubbing the marinade deep into the crevices of the chops adds so much more flavor than just a quick brush.
  • Toss a pinch of flaky sea salt on top right before serving for a little crunch.
Go Back