Ingredients
For the mint gremolata:
- 2 garlic cloves, minced
- 2 tablespoons finely chopped fresh mint leaves
- 2 tablespoons extra-virgin olive oil
- Zest from 1 organic lemon
- 1 teaspoon freshly squeezed lemon juice
- Sea salt and freshly ground pepper, to taste
For the lamb chops:
- 8 lamb chops (about 550 g)
- 4 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon fresh-ground black pepper
Instructions
- Prepare the gremolata: in a small bowl, add the garlic, mint, olive oil, lemon zest, and lemon juice. Season with salt and pepper. Whisk to combine and set aside.
- Prepare the lamb chops: Before cooking, take the lamb out of the refrigerator and let sit at room temperature for about 30 minutes before grilling.
- In a shallow dish, combine the olive oil, garlic, salt, and pepper. Add the lamb chops and turn to coat.
- Preheat a grill or skillet (cast iron preferably or grill plates) on medium-high heat (for the LeMax level 10 for 7-8 minutes, then reduce to level 9).
- Place the lamb on the hot grill and cook until browned on the outside but still pink in the center (about 3 minutes per side for medium-rare). Transfer to a platter, cover loosely with foil and set aside to rest (5-10 minutes).
- Serve warm with roasted fingerling potatoes and a side of your favourite in season vegetables.
Nutrition
Notes
- When grilling quick-cooking items such as chops, turn them ONLY once. If you leave the meat alone for a few minutes, it will have a chance to form a nice brown crust. If you move it too soon, it will stick. Once it has had a chance to brown, it is easy to move.
- When you do turn the meat, use tongs or a spatula. Poking it with a fork will allow precious juices to escape.
- I recommend 4–5 lamb chops per person (2 cm thick). If cutting the chops from the lamb carré yourself, you will need about 1.2 kilogram for 4 persons.