Let me just start out by saying I may have set off the smoke alarm while grilling these lamb chops…..OK, I actually did. But it was worth all of that noise, because these were so delicious! When I started grilling these, Steve suggested that I turn on the vent fan. So I did, but I only turned it on low because we were trying to have a conversation and I didn’t want to have to scream at each other over the fan.
As I said, we were having a conversation and neither one of us realized how smoky it was getting…..until we heard the BEEP BEEP BEEP BEEP! Now our nice conversation is over as Steve’s running around opening doors and windows and I’m trying to finish up dinner and keep everything warm (remember, open doors? Cold air pouring in).
Well, the darn thing just kept BEEP BEEP BEEPING, so finally Steve disabled it, so we could eat in peace.
So the moral of the story? Please make these lamb chops because they are absolutely delicious…..BUT…..If you’re going to grill them in the house, make sure you turn your vent fan on HIGH!
Grilled Lamb Chops with Minted Gremolata
- 1 1/2 lbs lamb chops
- juice and zest of one lemon
- 1/4 cup olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1/4 cup mint
- 1/4 cup parsley
- 1 clove garlic
- 1 tbsp pine nuts, toasted
Whisk lemon juice and olive oil together in a shallow dish. Stir in salt and pepper. Add lamb chops, turning to coat with the marinade. Let lamb marinate for about 30 minutes.
While lamb is marinating, prepare gremolata. Rough chop the mint, parsley, garlic and pine nuts separately.
Pile the ingredients together and continue chopping until everything is finely chopped and well combined. Place in a small bowl and set aside.
Heat the outdoor grill or an indoor grill pan to medium high. Grill lamb chops for 5 minutes per side.
Let lamb rest for about 5 minutes, covered loosely with foil.
To serve, top each chop with some of the gremolata.
ENJOY!