Categories: Beef

Ingredients

• 2 to 3 lamb chops per guest
• Olive oil
• Kosher salt and black pepper
• Grated zest of 2 lemons
• 1 large shallot, finely chopped
• 2 garlic cloves, finely chopped
• 1 tbsp finely chopped fresh mint
• Lemon olive oil, for drizzling

Directions

1. Brush the lamb chops all over with olive oil and season both sides generously with salt and pepper. Set aside at room temp for at least 20 minutes or up to 1 hour.

2. Combine the lemon zest, shallot, garlic and mint in a small bowl. Set the gremolata aside.

3. Preheat the broiler with the oven rack 5" to 6" from the heat source. Place the chops on a rimmed baking sheet or broiler pan outfitted with a rack. When the broiler is very hot, broil the chops for 4 minutes on each side. Turn off the broiler but leave the chops in the oven with the door closed. Let the chops rest for 10 minutes for medium-rare or 15 minutes for medium. Arrange 2 or 3 of the chops on each plate, drizzle with lemon olive oil and garlic with the gremolata.

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