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Broiled Lamb Chops with Walnut and Mint Gremolata

Updated February 23, 2016
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Lamb is a staple in the Mediterranean diet, which Anahad uses as a reference point in many of our discussions about healthful eating, so it is only appropriate to include a lamb recipe or two. Gremolata is traditionally made with just lemon zest, parsley, and garlic. It is normally used to finish classic osso buco. So this is somewhat of a bastardization, but the addition of almonds makes for some nice texture, and the mint is a better pairing for lamb than the traditional parsley.

Serves4

Cooking Methodbroiling

CostModerate

Easy

Total Timeunder 1 hour

OccasionCasual Dinner Party, Formal Dinner Party

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free

Equipmentfood processor

Mealdinner

Taste and Textureherby, meaty, nutty

Ingredients

  • 4 shoulder lamb chops (about 12 ounces each)
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 cup raw walnuts
  • Leaves from 1 bunch of fresh mint, finely chopped
  • Grated zest of 1 lemon
  • 3 garlic cloves, finely chopped
  • ½ teaspoon salt
  • Freshly ground black pepper to taste
  • 2 tablespoons olive oil

Instructions

Preheat the broiler to high and adjust the oven rack so that it is about 6 inches from the broiler element.

Season the lamb chops generously with salt and pepper and evenly rub the olive oil over the meat. Place the lamb chops on a broiler pan and cook for 6 to 7 minutes per side for medium.

While the lamb is cooking, make the gremolata: Use a food processor to chop the walnuts to the consistency of very coarse sand. Transfer the ground walnuts to a large mixing bowl and mix in the remaining ingredients.

Top each lamb chop with a good sprinkling of the gremolata and serve.

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