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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 minutes
Cook Time 5 minutes
Resting Time 4 hours
Total Time 15 minutes
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
 

  1. 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.
  2. Heat your griddle pan, grill or barbecue.
  3. Rub the meat with some oil then season with salt.
  4. 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.
  5. Rest them for a couple of minutes before serving. Season with ground pepper.