Lamb Chops with Mint Gremolata (Print Version)

Juicy lamb chops topped with mint gremolata for a fresh, zesty flair. Perfect for Mediterranean-inspired meals.

# What You'll Need:

→ Lamb Chops

01 - 8 lamb rib chops, approximately 1-inch thick
02 - 2 tablespoons olive oil
03 - 2 garlic cloves, finely 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 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 the lamb chops dry using paper towels. Mix olive oil, minced garlic, chopped rosemary, salt, and black pepper in a small bowl. Coat both sides of the lamb chops with the marinade and allow them to sit at room temperature for 15 minutes.
02 - Combine chopped mint leaves, parsley, lemon zest, minced garlic, extra-virgin olive oil, and lemon juice in a bowl. Season with salt and pepper, then mix thoroughly. Set aside until ready to serve.
03 - Preheat a grill or grill pan over medium-high heat. Grill the marinated lamb chops for 3 to 4 minutes per side for medium-rare. Rest the chops for 5 minutes after grilling to retain juices.
04 - Top the lamb chops with mint gremolata and serve immediately.

# Top Tips:

01 -
  • The mint gremolata wakes up every bite without overpowering the lamb—it&apost;s the magic sauce nobody expects.
  • This recipe is surprisingly quick to pull together, yet always makes people feel pampered when you serve it.
02 -
  • If you skip patting the lamb dry, the marinade slides right off and the crust won&apost;t form.
  • Letting the meat rest after grilling keeps it juicy—otherwise, all the flavor escapes onto the cutting board.
03 -
  • Marinate the lamb up to two hours ahead for even deeper flavor—just don&apost;leave it overnight or the herbs get too strong.
  • A microplane zester gives you light, fragrant lemon zest without bitterness—a step I never skip.
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