Lamb Chops Mint Gremolata (Printable Version)

Lamb chops topped with mint gremolata offer vibrant, zesty flavors in a Mediterranean gluten-free main.

# 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

# Directions:

01 - Pat the lamb chops dry with paper towels. In a small bowl, combine olive oil, minced garlic, rosemary, salt, and pepper. Rub the mixture evenly over both sides of the lamb chops. Allow to marinate at room temperature for 15 minutes.
02 - In a mixing bowl, combine mint, parsley, lemon zest, minced garlic, extra-virgin olive oil, and lemon juice. Season with salt and pepper to taste. Mix thoroughly and set aside.
03 - Preheat a grill or grill pan to medium-high. Grill each lamb chop for 3 to 4 minutes per side for medium-rare, or until preferred doneness is achieved. Let rest for 5 minutes prior to serving.
04 - Top the lamb chops with mint gremolata and serve immediately.

# Expert Tips:

01 -
  • The mint gremolata brings a cool lift that cuts through the richness of the lamb like nothing else.
  • You can prep most of this ahead, making the last steps easy when company arrives.
02 -
  • Once I rushed the resting stage and ended up with lamb juices all over the cutting board—patience here keeps every bite tender.
  • I used dried mint once and the gremolata lost its sparkle, so always opt for fresh.
03 -
  • Sprinkle lemon zest right at the end if you want stronger citrus aroma just before serving.
  • A drizzle of extra-virgin olive oil over the gremolata gives an eye-catching finish.
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