Lamb chops with mint gremolata

Little Lamb Chops with Mint Gremolata

Serve these chops with roasted or boiled waxy red or yellow potatoes and a crisp salad. The sauce is easily doubled and pairs just as well with salmon as it does with lamb. A mini food processor is ideal for making the gremolata, but you can also do it by hand.
Servings 4 servings, figuring 1 to 2 chops per serving


  • 4 to 8 loin or rib lamb chops (the number depends on size of the chops and size of your appetite)
  • 1/2 cup roughly chopped fresh mint
  • 1/2 cup roughly chopped fresh Italian parsley
  • 1 large clove garlic
  • 2 tablespoons capers
  • 1 anchovy
  • 1/4 cup extra-virgin olive oil , plus more for cooking the lamb
  • 1 tablespoon lemon juice
  • Salt
  • Freshly ground black pepper


  1. Remove the lamb chops from the refrigerator 30 minutes before you plan to cook.
  2. Make the gremolata by blending the mint, parsley, garlic, capers, anchovy, 1/4 cup olive oil, and lemon juice in a food processor (a mini food processor works best) until the texture of coarse pesto, scraping down the sides as needed. If you don't have a food processor, finely chop the mint, parsley, garlic, capers, and anchovy by hand, put it into a medium bowl, and whisk in the olive oil and lemon juice.
  3. Season both sides of the lamb chops generously with salt and a light shower of freshly ground black pepper.
  4. Set a large, heavy skillet (cast iron is ideal) over medium-high heat. Pour a tablespoon or so of olive oil into the pan and swirl to coat the bottom. Set the chops into pan. The cooking time will vary based on the thickness of the chops. For medium-rare 1-inch-chops, cook for about 4 minutes until deeply browned. Turn them over and cook the second side about 4 minutes. Adjust the time if your chops are a little thinner or a little thicker. If you are unsure when the lamb is done, use a paring knife to make a little incision in the center and have a peek, keeping in mind they will continue to cook once off the heat.
  5. Transfer to a serving plate and serve with the gremolata.