Lamb Chops in Gremolada Citrus, Puree Mint and Eggplant

  • Servings : 4
  • Prep Time : 30m
  • Cook Time : 10m
  • Ready In : 40m


  • 24 lamb chops
  • 400 g of long and thin eggplant
  • 2 garlic cloves
  • 5 g of mint leaves
  • rosemary
  • laurel
  • sage
  • thyme
  • marjoram
  • zest of 1 untreated lemon
  • extra virgin olive oil


Step 1

Chop the rosemary, bay leaf, sage, thyme and marjoram.

Step 2

Chopped or grated lemon zest. Peel the garlic and cut into thin slices.

Step 3

Prepare the gremolata by mixing all the spices with chopped lemon zest, garlic and oil.

Step 4

Eight hours before grilling the lamb chops and let them dip them in gremolata flavor refrigerate until momenta grilling.

Step 5

Wrap the eggplant in a double strata of aluminum foil and place on the grill Low temperature constantly turning. Occasionally check cooking with a toothpick.

Step 6

When the eggplants are cooked, cut them in half and scrape off the flesh with a spoon.

Step 7

Puree the pulp eggplant with oil and the mint leaves washed.

Step 8

Drain the cutlets from gremolata checking that do not remain attached slices of garlic.

Step 9

Cook the high temperature chops, arrange them on a strata of eggplant puree and serve.

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