Lamb Chops Mint Gremolata (Printable format)

Lamb chops finished with mint gremolata offer bright flavor and Mediterranean flair for a stylish meal.

# What You 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 - 0.5 teaspoon freshly ground black pepper

→ Mint Gremolata

07 - 0.5 cup fresh mint leaves, finely chopped
08 - 0.25 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 pepper, to taste

# How-To Steps:

01 - Pat lamb chops dry with paper towels. Combine olive oil, minced garlic, rosemary, salt, and pepper in a small bowl. Rub the mixture evenly on both sides of lamb chops. Allow to marinate at room temperature for 15 minutes.
02 - Mix mint, parsley, lemon zest, minced garlic, olive oil, and lemon juice together in a bowl. Season with salt and pepper to taste. Stir thoroughly and set aside.
03 - Preheat grill or grill pan over medium-high heat. Grill lamb chops for 3 to 4 minutes per side for medium-rare, or until preferred doneness. Let the chops rest for 5 minutes before plating.
04 - Spoon mint gremolata over lamb chops and serve immediately.

# Expert Hints:

01 -
  • This gremolata gives lamb chops a freshness that surprises even longtime fans of the dish.
  • The recipe works beautifully for anything from a celebratory Sunday to a spontaneous weeknight treat.
02 -
  • If you skip resting the meat, you’ll lose all those flavorful juices onto the cutting board.
  • Chopping mint too far ahead leads to bruised leaves and faded taste—prep them last.
03 -
  • Letting the lamb come to room temperature prevents uneven cooking.
  • A microplane makes zesting lemons quick and gives the gremolata its freshest aroma.
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