**Best when refrigerated overnight **
- 1 1/2 Shallots, minced
- 3 T Mint, fresh, chopped
- 3 T Oregano, fresh, chopped
- 3 large Garlic cloves, minced
- 1/2 T Sugar
- 1 T Sea Salt
- 12 Lamb chops
- 3 T The Olive Grove’s Milanese Gremolata flavored Olive Oil (parsley, lemon zest & minced garlic)
- 1 1/2 T Lemon juice
- 1/2 T Lemon peel, finely grated
Mix minced shallots, mint, oregano, garlic, sugar and sea salt in a small bowl. Firmly press 1 tsp of this mixture onto each lamb chop. Turn chops over and press remaining mixture onto each chop. Cover lamb chops and refrigerate overnight. Whisk olive oil, lemon juice and lemon peel in a small bowl until slightly thickened. Season lightly with salt and generously with freshly ground black pepper. Spoon oil mixture over chops. Turn chops over and repeat with the remaining oil mixture. Let stand at room temperature for 1 hour. Preheat grill to medium-high heat. Grill lamb chops about 3 minutes per side for medium-rare. Place lamb chops onto platter and serve.
Makes 6 servings.