Easter Lamb Chops with Mint Gremolata and Lentil Salad

Lamb chops with mint gremolata and lentil salad

I have to admit that Easter isn’t such a big deal in my house any more, but growing up it was the best. Decorating and then finding eggs, baskets of candy – what’s not to like for a child? But if I were to do an Easter dinner, I’d probably serve something traditional like these (gluten free!) lamb chops. I don’t cook or eat lamb often, but I’ve acquired a taste for it in recent years and occasionally splurge at my local butcher. I marinated the lamb in mustard, lemon and rosemary but they’d be just as good just seasoned with some salt and pepper and grilled.


While mint jelly is the standard pairing, I decided to freshen things up with a mint gremolata (call it a chimichurri or salsa verde if you prefer – it isn’t exactly any of them). It’s simply lots of mint with some olive oil and lemon juice and actually ends up with quite a nutty, pesto-like flavor despite the lack of cheese or pine nuts. For a healthy side I served lentil salad tossed with more herbs, tomato, and cucumber. Feta is a nice addition as well. The salad can be served warm or cold and is great the next day for lunch.

Lamb chops with mint gremolata and lentil salad

4.8 from 4 reviews
Lamb Chops with Mint Gremolata and Lentil Salad
Prep Time
Cook Time
Total Time
While this meal was designed with Easter in mind, it's great any time of the year and the components can be mixed and matched with other dishes.
Recipe Type: Entree
Yield: 4 to 6 servings
For the Mustard-Rosemary Lamb Chops:
  • 1 tablespoon finely chopped fresh rosemary leaves
  • 1 tablespoon mustard
  • 1 tablespoon lemon juice
  • 3 tablespoons olive oil
  • Salt and pepper
  • 2 pounds (1 kg) lamb chops
For the Lentil Salad:
  • 1 cup brown or green lentils, rinsed
  • 1 bay leaf
  • 2 tablespoons olive oil
  • 2 tablespoons red or white wine vinegar
  • 1 cup chopped fresh herbs (mint, cilantro, and/or parsley)
  • ½ cup chopped tomato
  • 1 cucumber, sliced
  • Salt and pepper
For the Mint Gremolata:
  • 4 cups fresh mint
  • ¼ cup olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 clove garlic (optional)
  • Salt
For the Mustard-Rosemary Lamb Chops:
  1. Whisk together the rosemary, mustard, lemon juice, olive oil, salt and pepper in a bowl. Smear the marinade over both sides of the lamb chops and set aside while the lentils cook.
  2. When ready, heat a large pan, preferably cast iron, over medium-high heat with a little olive oil. Add the lamb chops, working in batches. Cook for 5 to 7 minutes on each side, until nicely browned on the outside and fully cooked (I like medium-rare) on the inside.
  3. Transfer to a plate or cutting board and allow to rest for 5 minutes before serving.
For the Lentil Salad:
  1. Put the lentils and bay leaf in a pot and cover with about 2 cups water. Bring to a simmer, reduce heat slightly, and cook, uncovered, for 20 to 30 minutes, until tender but not mushy. Drain and set aside.
For the Mint Gremolata:
  1. Blend all the ingredients until smooth. Set aside until ready to serve, or cover and refrigerate for up to a day.
To Assemble and Serve:
  1. Spoon lentil salad on each plate and top with a lamb chop and dollop of mint gremolata. Serve immediately.
Gluten free, Kosher meat

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14 thoughts on “Easter Lamb Chops with Mint Gremolata and Lentil Salad

  1. Yael

    Happy Easter Katherine! That salad and gremolata sound really good! I found some nice Easter chocolates in a candy store in Holon.

  2. Becky

    My hubby would love your lamb chops. He loves lamb, but doesn’t have it often, We’ll have to make this soon. Happy Easter.

  3. john@kitchenriffs

    Mint gremolata is a terrific idea. Lamb is probably my favorite red meat, although we don’t have it that often. That mint jelly? Um, no. Don’t understand the appeal. Anyway, great looking menu. The lentil salad is particularly nice.

  4. Eri

    Happy Easter Katherine, this recipe is so delicious, I love lentils and lamb and mint youhooo!!!
    Hugs and Kisses my friend, I hope you like my contribution 🙂

  5. cecilia

    Oh katherine, we can’t talk about lamb chops too loudly, the wee lambys are still running about in the field! In a few months though, then i will be back for this recipe, i love the marinade!.lovely to see you… c

  6. Eha

    [OK, ssh!] Having just been to talk to Celi’s lambys I should not admit to how often I eat my favourite meat! Lovely recipe all round and the gremolata will be made for lunch today 🙂 !

  7. Manu

    Mmmmmm I love lamb chops (I actually had some for dinner not even 1 hour ago!) and yours look mouthwatering!

    Happy belated Easter!

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