LAMB: Lamb chops are wonderful when barbequed. The Gremolata makes them that much more enjoyable.

LAMB CHOPS OR CUTLETS WITH MINT GREMOLATA:



8 frenched lamb chops or lamb cutlets

salt and freshly-ground pepper

2 tbsp. extra virgin olive oil

fresh-squeezed lemon juice

mint Gremolata:

4 tbsp. mint leaves
1 tbsp. flat-leaf parsley
2 cloves garlic
1 ½ tbsp. lemon zest




Gremolata is traditionally made with parsley, lemon zest and garlic, using mint leaves gives it an added flavour that goes well with lamb.

To make mint Gremolata: Remove white pith from lemon zest and cut into thin strips. Finely chop together the mint leaves, parsley, garlic and lemon zest. Combine well and set aside. Gremolata is best freshly-made & used right away, but may be stored in an air-tight glass container in the refrigerator for up to 1 week.

Preheat barbeque to hot direct heat and lightly oil grill. Brush lamb chops with olive oil and cook for 2-4 minutes on each side, depending on thickness of cut and preferred doneness. Add salt and pepper after turning chops over.

Divide chops among heated serving plate. Sprinkle each with the Gremolata and drizzle with lemon juice to serve.