Lamb Chops with Mint Gremolata (Printable Version)

Juicy lamb chops topped with zesty mint gremolata for a Mediterranean-inspired main. Perfect for festive gatherings.

# 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, to taste
14 - Black pepper, to taste

# Directions:

01 - Pat lamb chops dry with paper towels. In a small bowl, blend olive oil, minced garlic, rosemary, kosher salt, and black pepper. Coat both sides of each chop with the mixture and allow to marinate at room temperature for 15 minutes.
02 - In a bowl, mix chopped mint, parsley, lemon zest, minced garlic, extra-virgin olive oil, and lemon juice. Season with salt and pepper as desired. Stir thoroughly and reserve.
03 - Preheat a grill or grill pan over medium-high heat. Grill lamb chops for 3 to 4 minutes per side for medium-rare, adjusting for preferred doneness. Let the chops rest for 5 minutes before plating.
04 - Spoon mint gremolata generously over each lamb chop and serve immediately.

# Expert Suggestions:

01 -
  • If you whisper mint gremolata over lamb, you instantly sound like a kitchen genius to anyone at the table.
  • This recipe delivers a perfect balance of rich, savory meat and bright, herby freshness—something I keep coming back to for its simplicity.
02 -
  • Once, I tried grilling too cold and the chops steamed instead of seared—always preheat until the grill is scorching.
  • Lemon zest grated directly over the bowl preserves the oils; zesting ahead dulls the flavor dramatically.
03 -
  • Trust your senses: the sizzle, aroma, and color will guide you better than any timer.
  • For the brightest gremolata, chop herbs and zest just before mixing—the fresher, the bolder.
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