Ingredients
12 rib lamb chops, rib ends frenched
1/2 teaspoon coarse salt
Freshly ground black pepper
Extra-virgin olive oil
3/4 cup fresh mint, roughly chopped
1 tablespoon freshly grated lemon zest, (from 1 lemon)
1 tablespoon freshly squeezed lemon juice
2 tablespoons toasted pine nuts
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
Preparation
Preheat a cast-iron grill pan over high heat.
Prepare the gremolata: In a small food processor, combine mint, lemon zest, lemon juice, pine nuts, salt, pepper, and 1 tablespoon oil. Pulse until the mixture is roughly chopped and combined. While continuing to pulse, add the remaining 3 tablespoons oil. The mixture should remain somewhat coarse.
Prepare the lamb chops: Coat both sides of the chops with oil and season with salt and pepper. Place chops on grill pan, cooking 2 to 3 minutes per side for medium rare. Remove the chops and serve with a dollop of gremolata.
