# What You Need:
→ Lamb Chops
01 - 8 lamb rib chops, approximately 1-inch thick
02 - 2 tablespoons olive oil
03 - 2 garlic cloves, minced
04 - 1 teaspoon fresh rosemary, finely chopped
05 - 1 teaspoon kosher salt
06 - 1/2 teaspoon freshly ground black pepper
→ Mint Gremolata
07 - 1/2 cup fresh mint leaves, finely chopped
08 - 1/4 cup fresh flat-leaf parsley, finely chopped
09 - zest of 1 lemon
10 - 1 garlic clove, minced
11 - 2 tablespoons extra-virgin olive oil
12 - 1 tablespoon lemon juice
13 - salt, to taste
14 - freshly ground black pepper, to taste
# Directions:
01 - Pat lamb chops dry with paper towels. In a small bowl, mix olive oil, minced garlic, rosemary, kosher salt, and black pepper. Generously coat both sides of the lamb chops with the mixture. Allow to marinate at room temperature for 15 minutes.
02 - In a bowl, combine chopped mint, parsley, lemon zest, minced garlic, extra-virgin olive oil, and lemon juice. Add salt and black pepper to taste. Mix until evenly blended and set aside.
03 - Preheat grill or grill pan to medium-high heat. Grill lamb chops for 3 to 4 minutes per side for medium-rare or until preferred doneness. Transfer to a plate and rest for 5 minutes.
04 - Arrange lamb chops on serving plates and spoon mint gremolata over each chop. Serve immediately.
