Lamb Chops with Mint Gremolata (Printable)

Tender lamb chops paired with zesty mint gremolata offer a vibrant, fresh Mediterranean-inspired main dish.

# What You’ll 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 - 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:

01 - Pat the lamb chops dry using paper towels. In a small bowl, blend olive oil, minced garlic, rosemary, salt, and black pepper. Massage the mixture evenly onto both sides of the lamb chops and allow them to marinate at room temperature for 15 minutes.
02 - In a separate bowl, combine chopped mint, parsley, lemon zest, minced garlic, olive oil, and lemon juice. Add salt and pepper to taste. Stir thoroughly and set aside.
03 - Preheat a grill or grill pan to medium-high heat. Grill the lamb chops for 3 to 4 minutes per side to achieve medium-rare, or cook to the desired doneness. Allow the chops to rest for 5 minutes before plating.
04 - Spoon the prepared mint gremolata generously over the lamb chops and present immediately.

# Expert Advice:

01 -
  • The mint gremolata tastes like an herb garden right on your plate and instantly lifts the lamb.
  • This elegant entrée makes you look like a pro even if it’s your first time grilling chops.
02 -
  • If you skip patting the lamb dry, you won’t get that perfect golden crust—it makes all the difference.
  • I once let the lamb sit too long in the marinade and the garlic turned sharp; 15 minutes is just right for balanced flavor.
03 -
  • Resist poking the chops while grilling; movement loses precious juices.
  • Finishing with a little extra lemon zest brings unexpected brightness.
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