Grilled American Lamb Rib Chops with Lemon Mint Gremolata

Recipe by 

"Grill Girl"

Prep Time

15 MIN

Cook Time

15 MIN

Total Time

30 MIN



lamb loin chops with cucumber mint salad and sweet and smoky tahini


1 lb American Lamb Rib Chops

1tbsp olive oil

1 tsp sea salt (or to taste)

1 tsp freshly ground pepper (or to taste)


Gremolata Sauce Ingredients:

2 tbsp lemon zest

2 tbsp lemon juice (ie, the zest and juice of two lemons)

3 cloves garlic

⅓ cup olive oil

½ cup mint leaves 

½ cup parsley

¼ cup walnuts

1 tsp salt



Before heading out to the grill, make the gremolota sauce. Combine all ingredients in a wide mouthed mason jar and combine with a handheld stick blender.

Next, coat the American Lamb Rib Chops with olive oil and season with salt and pepper.

Preheat your grill to 350 degrees using direct heat. Once the grill grates are hot, grill the lamb rib chops to the doneness of your liking as tested by an internal read meat thermometer (keep in mind the USDA recommends an internal temperature of 145 internal degrees with a resting time of 3 minutes). 

Once the lamb chops are grilled, remove them and place them on a plater and spoon a dollop of the gremolota sauce on each one. Place the gremolota sauce in a pretty serving bowl and serve the chops and sauce together along with your favorite sides for an impressive appetizer or main course.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.

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