Grilled lamb chops with chilli and mint gremolata

I was watching Gennaro Contaldo’s grilled beef steak recipe on social media which gave me the inspiration for this grilled lamb chops with chilli and mint gremolata. The lamb chops were delicious and the dish was so easy to make – absolutely perfect for a dinner party or laid back BBQ. You can leave out the anchovies and/or chilli, if you prefer. Serve it with boiled new potatoes (perhaps with the leftover Gemolata poured over them) and a green salad.

Print Recipe

Prep Time 5

Cook Time 5

Resting Time 4

Total Time 15

Servings: 4 people

Cuisine: Italian

Calories: 1234

Ingredients Method

Ingredients

2 garlic cloves peeled
1 red chilli deseeded
Zest of 1 lemon
1 handful of parsley leaves
1 handful of fresh mint leaves
2 slices of anchovy from tin optional
Juice of ½ lemon
Approx. 3 Tbsp olive oil
8 lamb chops
salt&pepper

Method

Roughly chop the garlic, chilli and herbs. Put them in a small food processor, add the anchovies, lemon zest & juice. Whiz until you get a coarse paste. Season with salt and pepper and gradually add enough olive oil to get a silky, textured paste. Set aside.
Heat your griddle pan, grill or barbecue.
Rub the meat with some oil then season with salt.
Cook the lamb chops on each side for 30 seconds to seal the pores, then brush with the gremolata over the top. Turn them over and coat the other side with the gremolata too. Cook the chops for 3-5 minutes to your liking, depending on the thickness of the meat.
Rest them for a couple of minutes before serving. Season with ground pepper.

Grilled lamb chops with chilli and mint gremolata