Grilled Lamb Chops with Mint Gremolata
Juicy grilled lamb loin chops seasoned with garlic and rosemary, finished with a bright mint and lemon gremolata. A restaurant-quality dinner that comes together quickly.
Ingredients
- 8 chops lamb loin chops (about 1 inch thick)
- 3 tbsp extra-virgin olive oil
- 4 cloves garlic cloves, minced
- 2 tbsp fresh rosemary leaves, finely chopped
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 1/3 cup fresh mint leaves, finely chopped
- 1/4 cup fresh flat-leaf parsley, finely chopped
- 2 tsp lemon zest, finely grated
- 2 tbsp fresh lemon juice
- 2 tbsp extra-virgin olive oil (for gremolata)
Instructions
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1
In a small bowl, combine half the 4 cloves minced garlic cloves, 2 tbsp finely chopped fresh rosemary leaves, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 3 tbsp extra-virgin olive oil. Rub this mixture all over the 8 chops lamb loin chops (about 1 inch thick). Let rest at room temperature for 15 minutes.
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2
Make the gremolata: stir together 1/3 cup finely chopped fresh mint leaves, 1/4 cup finely chopped fresh flat-leaf parsley, 2 tsp finely grated lemon zest, 2 tbsp fresh lemon juice, the remaining garlic, and 2 tbsp extra-virgin olive oil (for gremolata). Season to taste with a pinch of salt and set aside.
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3
Preheat the grill to high heat (450–500°F / 230–260°C). Clean and oil the grates.
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4
Grill the lamb chops for 3–4 minutes per side for medium-rare, or until they reach an internal temperature of 145°F (63°C). Avoid pressing down on the chops.
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5
Transfer the chops to a plate and let rest for 5 minutes.
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6
Spoon the mint gremolata generously over the lamb chops and serve immediately.