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broiling mediterranean
Broiled Lamb Chops with Walnut and Mint Gremolata Recipe-18267

Photo by: Joseph DeLeo
Comments: 0


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.

Yield: Serves 4


For the Lamb chops:

  • 4 shoulder lamb chops (about 12 ounces each)
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil

For the Gremolata:

  • 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


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.

© 2010 Dave Lieberman and Anahad O?Connor

Note from Cookstr's Editors

Nutritional information includes 1/8 teaspoon of added salt per serving.


Nutritional Information

Nutrients per serving (% daily value)

1028kcal (51%)
756mg (32%)
89g (137%)
29g (147%)
201mg (67%)
23mcg RAE (1%)
3mg (4%)
91mg (9%)
7mg (37%)

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