Chef Renee Scharoff Grilled lamb T-bone chops with orange-mint gremolata(2)

  • Prep 12Min
  • Cook 10Min
  • Style
  • Meat
  • Cut
  • Serves 2

Gremolata is a mix of fresh herbs, garlic and citrus zest. It’s an easy way to add fragrant flavors to grilled meat. Use the leftover orange juice to simmer some sliced carrots for a side dish.


  • 4 trimmed Australian lamb T-bone chops
  • Kosher sea salt to taste
  • Freshly ground pepper to taste
  • 2 tablespoons olive oil
  • 1 bunch of finely chopped fresh mint leaves
  • 2 finely grated organic oranges
  • 2 or 3 cloves of minced garlic
  • 1/2 cup extra-virgin olive oil
  • 1/3 cup chopped dried cherries or cranberries 


Preheat a grill on high heat. Make sure the grates are clean. Bring the lamb to room temperature. Season the chops well with the olive oil and salt and pepper to taste.

Grill the chops for 4 to 5 minutes on each side for medium-rare, or until they're cooked to your liking. Let the lamb rest off the grill for 5 minutes before eating. In a bowl, stir together the zest, garlic, mint, and extra-virgin olive oil. Mix well to combine and season with salt and pepper. Fold in dried cherries or cranberries.

Serve the gremolata on top of each grilled lamb T-bone.