Grilled Lamb Chops with Mint

For Lamb Chops:

1/4 c. chopped fresh mint
2 Tbsp. chopped fresh rosemary
2 Tbsp. Garlic Olive Oil
1 tsp. salt
1/2 tsp. freshly ground peppercorns
12 lamb chops (cut 1 1/2 inches thick)

For Minty gremolata sauce:
2 c. fresh mint leaves, loosely packed
1 c. fresh flat-leaf parsley leaves, loosely packed
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
generous pinch red pepper flakes
2 large cloves garlic, minced
1/2 c. Lemon Olive Oil
2 Tbsp. hot water


For Lamb Chops:
In a small bowl, stir together mint, rosemary, Garlic Olive Oil, salt, and pepper. Rub on chops. Cover chops with plastic wrap, and refrigerate at least 30 minutes or overnight.
Prepare grill either by igniting coals and allowing them to die down to medium-hot, or by preheating a gas grill to medium-high. For medium chops, cook 6 to 7 minutes per side (or until firm and resilient to touch); for rare, cook about 5 minutes per side (or until meat is barely firm -but not springy- to touch). Alternatively, preheat oven to 400°F and roast chops 10 to 15 minutes, depending upon how well done you like them, turning once.
Slice into one chop to test done-ness; remove from grill while slightly pinker than desired (chops will continue to cook as they rest). Transfer to a platter. Serve with minty gremolata sauce on side.
For Minty gremolata sauce:
Chop together mint and parsley. Place in a bowl with salt, pepper, lemon zest, pepper flakes and garlic. Stir in Lemon Olive Oil with a fork; then stir in hot water.

*Tested in BBQ Cooking Class

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