Lamb Chops Mint Gremolata (Print Version)

Tender lamb chops topped with mint gremolata for a bright, elegant Mediterranean main perfect for special 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 and pepper, to taste

# Directions:

01 - Pat lamb chops dry with paper towels. In a small bowl, mix olive oil, minced garlic, rosemary, kosher salt, and black pepper. Rub thoroughly over both sides of each chop. Allow to marinate at room temperature for 15 minutes.
02 - In a separate bowl, combine finely chopped mint, parsley, lemon zest, minced garlic, extra-virgin olive oil, and lemon juice. Add salt and pepper as needed. Stir mixture well and set aside.
03 - Preheat grill or grill pan to medium-high heat. Grill lamb chops for 3–4 minutes per side for medium-rare or until preferred doneness. Transfer to a plate and rest for 5 minutes.
04 - Spoon mint gremolata generously over lamb chops and serve at once.

# Expert Tips:

01 -
  • The gremolata comes together in minutes and wakes up the lamb with fresh, zesty flavor.
  • It feels impressive enough for guests yet simple enough for a weeknight treat.
02 -
  • If you skip resting the lamb, the juices will pool out and you’ll lose tenderness—five minutes makes all the difference.
  • Chopping the herbs by hand keeps the gremolata bright and lively, so don’t rush through with a food processor.
03 -
  • Always let the lamb come up to room temperature before grilling—it cooks more evenly and stays juicier.
  • For extra depth, sprinkle the chops with flaky sea salt just before serving.
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