Lamb Chops with Mint Gremolata (Printer View)

Juicy lamb chops with mint gremolata. Elegant, flavorful main for Mediterranean-inspired meals; ready in 30 minutes.

# Components:

→ 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 and pepper, to taste

# Method:

01 - Pat lamb chops dry. In a small bowl, mix olive oil, minced garlic, rosemary, kosher salt, and black pepper. Evenly rub onto both sides of each chop and allow to marinate at room temperature for 15 minutes.
02 - In a mixing bowl, combine chopped mint, chopped parsley, lemon zest, minced garlic, extra-virgin olive oil, and lemon juice. Season with salt and pepper. Mix thoroughly and set aside.
03 - Preheat grill or grill pan to medium-high heat. Grill chops for 3 to 4 minutes per side for medium-rare, adjusting for preferred doneness. Allow lamb to rest for 5 minutes after grilling.
04 - Arrange lamb chops on serving plates. Spoon mint gremolata generously over each chop and serve immediately.

# Expert Advice:

01 -
  • This gremolata is like a secret finishing touch, transforming each bite into something memorable.
  • Lamb chops turn out tender and fragrant thanks to a quick marinate—no one believes it took just half an hour.
02 -
  • Skipping the pat-dry step makes the crust soggy—trust me, I learned after a rainy day cookout.
  • Letting the gremolata rest for a few minutes changes everything—the herbs mellow and merge.
03 -
  • Marinating longer—up to two hours—deepens the flavor and keeps the meat juicy.
  • Mix gremolata just before serving for the brightest flavor, and never skip the lemon zest.
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