Lamb Chops Mint Gremolata (Printable)

Juicy lamb chops paired with mint gremolata, bursting with fresh herbs and zesty citrus for elegant meals.

# 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 lamb chops dry with paper towels. In a mixing bowl, combine olive oil, minced garlic, rosemary, kosher salt, and black pepper. Coat both sides of lamb chops evenly with the mixture and allow to marinate at room temperature for 15 minutes.
02 - In another bowl, combine mint, 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 over medium-high heat. Grill lamb chops for 3–4 minutes per side for medium-rare or adjust cooking time to preferred doneness. Allow chops to rest for 5 minutes off the heat.
04 - Arrange lamb chops on a serving platter and generously spoon mint gremolata over each chop. Serve promptly.

# Expert Advice:

01 -
  • The mint gremolata is secretly the fastest trick to brighten up tender lamb chops
  • This dish is perfect when you want something impressive but stress-free for guests
02 -
  • If you skip the resting step, the juices in the lamb will flood your plate and leave the chops dry.
  • Prepping gremolata right before serving keeps the herbs vivid instead of limp.
03 -
  • Always use tongs (not forks) to flip lamb chops, or you’ll pierce the meat and lose precious juice.
  • Squeezing fresh lemon juice over the gremolata at the last minute lifts the whole dish.
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