Sandra Djohan


Lamb Chops With Mint Gremolata

For the Lamb:

Lamb chops (desired amount)

Kosher salt and black pepper

Extra virgin olive oil


For the Gremolata

1 handful mint leaves

3 cloves garlic

1/4 teaspoon lemon zest

Kosher salt and black pepper

2-3 tablespoons extra virgin olive oil


  • Take your lamb chops out of the fridge, and season both sides with salt and pepper. Let the chops sit for about 30 minutes to come to room temperature.
  • While the chops are coming to room temperature, make the gremolata sauce. Add all of the ingredients into a small food processor, and process until finely chopped.
  • Heat a saute pan over medium high heat. When the pan is hot, add a good drizzle of olive oil and about a tablespoon of butter. Add the lamb chops, cover the pan, and cook for approximately 4 minutes. Once you place the chops in the pan, don’t touch them until you’re ready to flip. This will help create a sear.
  • Flip the lamb chops, and cook for approximately 4 minutes longer for rare. If you like your meat medium or medium-well, cook longer. The cooking time will depend upon the thickness of the chops and your tastes.
  • Serve the lamb chops topped with the gremolata.
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