Lamb Chops with Mint Gremolata (Printable)

Lamb chops topped with mint gremolata—fresh, zesty, and perfect for a refined Mediterranean main.

# What You 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 freshly ground black pepper, to taste

# Directions:

01 - Pat lamb chops dry with paper towels. In a small bowl, mix olive oil, minced garlic, rosemary, kosher salt, and black pepper. Coat both sides of lamb chops with the marinade and allow to rest at room temperature for 15 minutes.
02 - Combine mint, parsley, lemon zest, minced garlic, olive oil, and lemon juice in a bowl. Season with salt and pepper. Stir thoroughly and set aside.
03 - Preheat a grill or grill pan to medium-high. Grill the marinated lamb chops for 3 to 4 minutes per side for medium-rare, or cook to preferred doneness. Remove and let rest for 5 minutes.
04 - Spoon the mint gremolata over the warm lamb chops and serve immediately.

# Expert Advice:

01 -
  • The mint gremolata is a zingy twist that cuts through the richness of the lamb like a fresh breeze.
  • It's a fast, impressive main course that looks and tastes like you fussed for hours, but you didn't.
02 -
  • If you don't let the lamb rest after grilling, you'll lose all those precious juices onto your plate.
  • Chopping mint and parsley with a sharp knife keeps them from bruising and turning bitter—a lesson learned after a soggy gremolata once.
03 -
  • Grill each chop only once per side—flip too much and you'll lose that caramelized crust.
  • The secret is fresh herbs and lemon zest: don't substitute dried, or the gremolata won't shine.
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