Recipes › Grilled Lamb Chops with Mint Gremolata
Grilled Lamb Chops with Mint Gremolata
Tender, char-grilled lamb chops are crowned with a bright mint gremolata — a classic Italian condiment of fresh herbs, lemon zest, and garlic — that cuts through the richness of the meat with clean, aromatic precision. Mint is the hero here, providing that essential freshness that makes lamb taste complete. This is an elegant dinner that takes under 30 minutes.
Ingredients
- lamb loin chops (about 1 inch thick)
- cup fresh mint leaves, finely chopped
- cup flat-leaf parsley, finely chopped
- teaspoons lemon zest
- garlic cloves, minced to a paste
- tablespoons olive oil
- teaspoons kosher salt
- teaspoon black pepper, freshly ground
- teaspoon red pepper flakes
Method
- Make the gremolata: combine chopped mint, parsley, lemon zest, garlic, 2 tablespoons of olive oil, and red pepper flakes. Season lightly with salt. Set aside.
- Season lamb chops generously on both sides with kosher salt and pepper. Rub with remaining 2 tablespoons of olive oil.
- Heat a grill or cast-iron grill pan over high heat until very hot. Oil the grate lightly.
- Grill lamb chops for 3–4 minutes per side for medium-rare (internal temperature 130°F).
- Rest the chops on a plate for 5 minutes.
- Spoon gremolata generously over the chops and serve immediately.
Tips
- Let the lamb come to room temperature for 15 minutes before grilling for more even cooking.
- Make the gremolata right before serving so the mint stays bright and fresh.
Ring the changes
- Marinate the lamb in olive oil, garlic, and half the gremolata for 1 hour before grilling for deeper flavour.
- Serve alongside roasted baby potatoes and a simple arugula salad.
Keeping it
Best eaten immediately. Leftover lamb keeps refrigerated for 2 days; serve cold in a salad or sandwich with the gremolata as a dressing.
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