Lamb Chops with Mint Gremolata (Printable)

Tender lamb chops paired with mint gremolata, brightening classic Mediterranean flavors for a festive meal.

# What You Need:

→ Lamb Chops

01 - 8 lamb rib chops, 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

# How To Make It:

01 - Pat lamb chops dry using paper towels. In a small bowl, mix olive oil, minced garlic, rosemary, kosher salt, and black pepper. Rub the marinade over both sides of the lamb chops. Allow to rest at room temperature for 15 minutes.
02 - In a mixing bowl, combine chopped mint, parsley, lemon zest, minced garlic, olive oil, and lemon juice. Season to taste with salt and pepper. Stir thoroughly and set aside.
03 - Preheat a grill or grill pan to medium-high heat. Grill lamb chops for 3 to 4 minutes per side for medium-rare or until preferred doneness is reached. Remove from heat and let rest 5 minutes before serving.
04 - Spoon mint gremolata over the lamb chops and serve at once.

# Expert Suggestions:

01 -
  • The mint gremolata adds a burst of fresh flavor that makes each bite memorable.
  • Lamb chops cook quickly and turn out perfectly tender, even if you're pressed for time.
02 -
  • Rushing the marinade means missing out on the deepest flavors—I learned this after several hurried dinners.
  • Letting the lamb rest before serving prevents the juices from escaping and keeps every bite tender.
03 -
  • Always start with room-temperature lamb chops for even cooking and perfect texture.
  • Fresh herbs, not dried, will deliver vibrant flavor for the gremolata.
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