Lamb Chops with Mint Gremolata and Lentil Salad
Prep Time
Cook Time
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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
Recipe by Katherine Martinelli at