Lamb Chops Mint Gremolata (Printable Version)

Juicy lamb with mint gremolata—fresh, zesty topping for rich Mediterranean flair. Perfect for elegant dining.

# What You Need:

→ Lamb

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 Make:

01 - Pat lamb chops dry with paper towels. Combine olive oil, minced garlic, rosemary, salt, and black pepper in a small bowl. Coat the chops thoroughly with the mixture and allow to marinate at room temperature for 15 minutes.
02 - Mix mint, parsley, lemon zest, minced garlic, extra-virgin olive oil, and lemon juice in a separate bowl. Season to taste with salt and pepper. Stir well and set aside.
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 is reached. Allow to rest for 5 minutes before serving.
04 - Arrange lamb chops on serving plates. Spoon mint gremolata generously over each chop. Serve immediately.

# Cooking Tips:

01 -
  • The mint gremolata feels like a secret handshake between spring and Mediterranean flavors—so fresh and unexpected.
  • Lamb chops cook quickly and make you look like a seasoned chef with almost no fuss.
02 -
  • Over-marinating lamb can mask its unique flavor—once I left it too long and regretted it!
  • If you skip the resting step, juices escape and the chops aren’t as luscious—five minutes is magic.
03 -
  • Grill chops with the bone facing out to maximize crust formation.
  • A splash of lemon over the lamb just before serving brings everything into harmony.
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