Lamb Chops With Mint Gremolata


For the Lamb:
  • Lamb chops (desired amount)
  • Kosher salt and black pepper
  • Extra virgin olive oil
  • Butter


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.