- 4 shoulder lamb chops (about 12 ounces each)
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 cup raw walnuts
- Leaves from 1 bunch of fresh mint, finely chopped
- Grated zest of 1 lemon
- 3 garlic cloves, finely chopped
- ½ teaspoon salt
- Freshly ground black pepper to taste
- 2 tablespoons olive oil
- Preheat the broiler to high and adjust the oven rack so that it is about 6 inches from the broiler element.
- Season the lamb chops generously with salt and pepper and evenly rub the olive oil over the meat. Place the lamb chops on a broiler pan and cook for 6 to 7 minutes per side for medium.
- While the lamb is cooking, make the gremolata: Use a food processor to chop the walnuts to the consistency of very coarse sand. Transfer the ground walnuts to a large mixing bowl and mix in the remaining ingredients.
- Top each lamb chop with a good sprinkling of the gremolata and serve.