By Cat, March 2010 (Photo, right, by Cat)
The combination of garlic, lemon zest, salt and an herb is known as ‘gremolata’; mint is an excellent addition when the gremolata is to be served with lamb.
Lamb chops make a quick and delicious dinner, but would also be a good addition to a Middle-Eastern Meza.
Lamb Chops with Mint Gremolata
This wonderful recipe is adapted from Country Living, February 2010 (1), and serves 2. . Mint is an excellent herb to use in gremolata that is to be served with lamb. Or, for a different, slightly licorice flavor, use freshly cut chervil.
Ingredients & Equipment:
- 4 rib chops (¾ pound, bone-in)
- ½ cup olive oil
- 4 sprigs mint, torn
- 2 cloves garlic, chopped
- ½ tsp freshly ground pepper
- 1 clove garlic, minced
- ¼ tsp lemon zest (fresh)
- fresh mint leaves (enough to make 1/2 cup, chopped)
- ¼ tsp unrefined sea salt
- 2 tsp extra virgin olive oil
- small pan
- mortar and pestle
- broiling pan
- Marinate chops: Combine oil, mint, garlic and pepper in a pan. Add chops, then turn them over a few times, each time rubbing the marinade into the meat. cover pan and chill in refrigerator for about 2 hours. You may want to turn the chops over one more time halfway through the marinating time.
- Gremolata: Meanwhile, mince garlic, grate zest and combine together in mortar with salt. Grind to a paste with pestle.
- Finely chop enough mint to make ½ cup, loosely-packed. Stir in the garlic mix with the olive oil. Set aside.
- Cook Chops: Remove chops from marinade and wipe off excess marinade. Season with salt and pepper.
- Broil (or grill) on high 3 minutes per side. Remove and place on serving platter. Drizzle gremolata over chops, and garnish with spring of fresh mint.
- Serve with steamed brown rice, braised greens and a nice green salad.
- Accompany with pita and hummus dip.
- Country Living magazine, February 2010, available online 2013 (countryliving.com/food-drinks/recipes/a3339/lamb-chops-mint-gremolata-recipe/)