Lamb Chops Mint Gremolata (Printable)

Tender lamb chops topped with fresh mint gremolata, ideal for a flavorful, elegant dinner.

# Ingredient List:

→ 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 Steps:

01 - Pat lamb chops dry with paper towels. In a small bowl, blend olive oil, minced garlic, chopped rosemary, kosher salt, and ground black pepper. Evenly coat both sides of the lamb with the mixture and allow to rest at room temperature for 15 minutes.
02 - Combine chopped mint, parsley, lemon zest, minced garlic, olive oil, and lemon juice in a mixing bowl. Season with salt and pepper as desired. Stir thoroughly and reserve for serving.
03 - Preheat grill or grill pan to medium-high heat. Grill lamb chops for 3 to 4 minutes per side for medium-rare, or until preferred doneness. Allow chops to rest for 5 minutes after grilling.
04 - Top each lamb chop with a generous spoonful of gremolata and serve immediately.

# Expert Hints:

01 -
  • The bright mint gremolata turns ordinary lamb chops into something unforgettable and full of zest.
  • You can prep everything in under half an hour—so it’s a perfect showstopper even on busy nights.
02 -
  • If you try to skip resting the chops, you’ll lose the juices—trust me, the wait is worth it.
  • I found that chopping mint and parsley finely gives a gremolata that sticks beautifully on the lamb instead of falling off.
03 -
  • Letting the lamb chops rest after grilling keeps them extra succulent.
  • Tossing the gremolata with lemon juice moments before serving wakes up the flavors every time.
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