Variation
Substitute walnuts or pine nuts if pistachios are unavailable.
Dinner · Main Course · Mediterranean
Grilled Lamb Chops With Mint Pistachio Gremolata
Transform your weeknight dinner with these succulent grilled lamb chops, featuring a bright and crunchy mint pistachio gremolata that cuts through the rich meat.
Prep
15 min
Cook
10 min
Difficulty
Easy
Serves
4
Preparation
Get these tasks done before you start cooking.
Marinating
- 1
Season the Meat
Pat the lamb chops dry with paper towels. Rub both sides with olive oil, minced garlic, rosemary, salt, and pepper.
Tip: Let the lamb sit at room temperature for 20 minutes before grilling for an even cook.
Gremolata Assembly
- 1
Mix the Topping
In a small bowl, combine chopped mint, crushed pistachios, lemon zest, lemon juice, grated garlic, and olive oil.
Tip: Make the gremolata just before serving to keep the mint bright green.
How to Make Grilled Lamb Chops With Mint Pistachio Gremolata
Total time: 25 min · Yields 4 servings
- 1
Preheat the Grill
Clean your grill grates and preheat to medium-high heat, approximately 400 to 450 degrees Fahrenheit.
- 2
Sear the Lamb
Place the lamb chops on the hot grill. Sear for 3 to 4 minutes without moving them to develop a deep brown crust.
- 3
Flip and Finish
Flip the chops and cook for another 3 to 5 minutes. Use an instant-read thermometer to reach 135 degrees Fahrenheit for medium-rare.
- 4
Rest the Meat
Remove the lamb from the grill and transfer to a warm plate. Tent loosely with foil and let rest for 5 minutes to allow juices to redistribute.
- 5
Garnish and Serve
Spoon a generous amount of the mint pistachio gremolata over each chop while warm and serve immediately.
Chef's Tips
- Always pat the meat dry before oiling to ensure a proper sear rather than steaming.
- Don't skip the rest period. It keeps the chops juicy.
- If using a gas grill, leave one burner off for a 'cool zone' in case of flare-ups.
What to Serve with Grilled Lamb Chops With Mint Pistachio Gremolata
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve alongside a bowl of lemon-scented couscous.
- Pair with a chilled glass of Rosé or a light-bodied Syrah.
- Drizzle extra virgin olive oil over the platter for a glossy finish.
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Add a pinch of red pepper flakes to the gremolata for a spicy kick.
Variation
Swap rosemary for dried oregano for a more Greek-inspired flavor profile.
Storage & Reheating
Store leftover chops in an airtight container for up to 3 days. Reheat gently in a pan over low heat to avoid overcooking. Gremolata is best fresh.
Further reading
Frequently asked questions
What is the best temperature for grilled lamb chops?
For medium-rare, pull the lamb off the grill at 135°F (57°C). For medium, aim for 145°F (63°C). The temperature will rise about 5 degrees while resting.
Can I use lamb loin chops instead of rib chops?
Yes, loin chops (which look like mini T-bone steaks) work perfectly for this recipe. They may require 1-2 minutes of additional cooking time as they are often thicker.
How do I prevent grilled lamb chops from flaring up?
Trim excess fat from the edges of the chops and ensure they are not dripping in excess oil. Keep a 'cool zone' on your grill to move them to if flames get too high.
Should I leave the fat cap on the lamb?
A small amount of fat adds flavor and moisture. However, trim any thick portions exceeding 1/4 inch to prevent excessive smoke and flare-ups on the grill.
Does mint pistachio gremolata keep well?
It is best eaten within an hour of making. The acid in the lemon juice will eventually cause the mint to turn brown and the nuts to lose their crunch.
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