Lamb Chops with Mint Gremolata (Printable View)

Grilled lamb chops enhanced by mint gremolata, lemon, and fresh herbs for a zesty, elegant main dish.

# What You'll Need:

→ Lamb Chops

01 - 8 lamb rib chops, each 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 from 1 lemon
10 - 1 garlic clove, minced
11 - 2 tablespoons extra-virgin olive oil
12 - 1 tablespoon lemon juice
13 - Salt and freshly ground black pepper to taste

# How To Make It:

01 - Pat lamb chops dry using paper towels. In a small bowl, stir together olive oil, minced garlic, rosemary, kosher salt, and black pepper. Evenly coat both sides of the chops with the marinade. Allow to marinate at room temperature for 15 minutes.
02 - Combine chopped mint, chopped parsley, lemon zest, minced garlic, extra-virgin olive oil, and lemon juice in a bowl. Season with salt and pepper to taste. Mix thoroughly and set aside for later use.
03 - Preheat a grill or grill pan over medium-high heat. Grill the marinated lamb chops for 3 to 4 minutes per side for medium-rare, or until preferred doneness is achieved. Let the chops rest for 5 minutes before plating.
04 - Spoon the prepared mint gremolata over the rested lamb chops. Serve immediately while warm.

# Expert Advice:

01 -
  • This gremolata is so zesty and simple you might find yourself spooning it onto everything.
  • Even on rushed nights, this dish radiates that special-occasion energy without stress.
02 -
  • If you skip drying the lamb chops, they won’t sear properly—a lesson I had to learn with one very pale, sad batch.
  • Resting the meat is not a suggestion—cutting in too soon will let all the best juices escape onto the cutting board.
03 -
  • Letting lamb chops marinate at room temperature ensures even cooking throughout—straight from the fridge makes them tougher.
  • Don’t overcook the lamb—a little pink in the middle keeps it tender and succulent.
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