Lamb Chops with Minty Gremolata – a Sarah Graham Recipe

Lamb Chops with Minty Gremolata

Serves 2 | Preparation time 15 minutes | Cooking time 25 minutes


2 lamb chops

Pinch of salt and freshly ground black pepper

1-2 Tbsp olive oil


For the Minty Gremolata

1 clove garlic, crushed

2 Tbsp chopped fresh parsley

1 Tbsp chopped fresh mint

1-2 tsp lemon juice

1 tsp freshly grated lemon zest

½ tsp salt flakes

1 Tbsp good quality olive oil



1. On the stovetop, heat a heavy-based frying pan on high and add 1-2 Tbsp cooking oil. Season the lamb chops with a sprinkling of salt and pepper on each side.


2. When the oil is hot enough, cook the lamb chops for 3-4 minutes on each side, then set aside to rest for about 5 minutes before serving on warmed plates.


3. Meanwhile, prepare the gremolata by combining all the ingredients together in a food processor or pestle and mortar until roughly chopped and blended together.


Rosemary Polenta

Serves 2 | Preparation time 5 minutes | Cooking time 25 minutes

1 cup polenta

2 sprigs fresh rosemary
½ cup cream
Salt and pepper to taste

1 Tbsp olive oil
¼ grated parmesan
Olive oil, for serving



1. Cook the polenta according to packet instructions.

2. Meanwhile, prepare your rosemary cream infusion – heat together the cream and rosemary as well as a pinch of salt and pepper in a small pot, until it comes to a gentle bubble. Remove from the heat and leave to infuse for a further 2-3 minutes.
3. Add the cream to the polenta and mix well until light and fluffy. Add in the parmesan shavings and a drizzle of olive oil and serve immediately.


August 19th, 2013|Categories: Recipes|Tags: , |

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