Lamb Chops with Mint Gremolata (Printable)

Succulent lamb chops topped with mint gremolata, perfect for a Mediterranean-inspired, elegant meal.

# 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 - 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

# Directions:

01 - Pat lamb chops dry with paper towels. In a small bowl, combine olive oil, minced garlic, rosemary, salt, and ground black pepper. Apply mixture evenly to both sides of lamb chops. Allow to marinate at room temperature for 15 minutes.
02 - While chops marinate, in a mixing bowl combine chopped mint, parsley, lemon zest, minced garlic, extra-virgin olive oil, and lemon juice. Add salt and pepper to taste. Blend thoroughly and set aside.
03 - Preheat grill or grill pan over medium-high heat. Grill lamb chops 3 to 4 minutes per side for medium-rare, or until preferred doneness. Let chops rest for 5 minutes before plating.
04 - Top lamb chops with mint gremolata and serve immediately.

# Expert Tips:

01 -
  • The mint gremolata is so punchy and fresh, it lifts the whole dish and makes it feel restaurant-worthy.
  • Lamb chops become juicy and rich with a simple marinade—no need for complicated preparation.
02 -
  • If you skip patting the lamb dry, the marinade won't stick well and the crust can turn soggy.
  • The gremolata tastes brightest when made just before serving; I once made it too early and the mint looked tired.
03 -
  • Letting the lamb rest before serving makes all the difference in texture and juiciness.
  • Chopping the herbs for the gremolata just before mixing keeps the topping vibrant and lively.
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