Lamb Chops with Mint Gremolata

Marinating Half-Rack of Lamb

Marinating Half-Rack of Lamb

By Cat, March 2010 (Photo, right, by Cat)

See also: 1. Lamb, Pork, Small Game Menu; 2. Middle-Eastern Meza; 3. Mediterranean Menu

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
  • Gremolata:
  • 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
  • Equipment:
  • small pan
  • mortar and pestle
  • broiling pan


  1. 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.
  2. Gremolata: Meanwhile, mince garlic, grate zest and combine together in mortar with salt. Grind to a paste with pestle.
  3. Finely chop enough mint to make ½ cup, loosely-packed. Stir in the garlic mix with the olive oil. Set aside.
  4. Cook Chops: Remove chops from marinade and wipe off excess marinade. Season with salt and pepper.
  5. 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.

Serving Suggestions

  • Serve with steamed brown rice, braised greens and a nice green salad.
  • Accompany with pita and hummus dip.


  1. Country Living magazine, February 2010, available online 2013 (

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