Home » Ninja Woodfire Grill Mediterranean Lamb Chops with Pine Nut Gremolata

Ninja Woodfire Grill Mediterranean Lamb Chops with Pine Nut Gremolata

I love cooking thick, meaty lamb chops on the Ninja Woodfire Grill, and when you marinate them first, they’re infused with flavor. The delightful combination of herbs, spices, and a zesty gremolata topping on these Ninja Woodfire Grill Mediterranean Lamb Chops with Pine Nut Gremolata will have everyone asking for seconds!

Mediterranean Lamb Chops with Pine Nut Gremolata on a white plate.

The Ninja Woodfire Grill is the perfect choice for cooking thick lamb chops. I love that it gets super hot, and that I can close to lid to cook the chops through after searing them. I also love marinating the chops first, so that they’re infused with flavor.

The marinade for these grilled lamb chops includes oregano, garlic, shallot, and parsley, subtle flavors that won’t overwhelm the lamb’s flavor. If your lamb is gamier, this marinade will tone down the gaminess, leaving you with moist, succulent, and juicy chops.

The key to any lamb chop is not to overcook it, and I find with the Ninja that there’s a fair bit of carry-over cooking. I cook my lamb to 140-F, then pull it off to rest to about 145-F. This ensures that the meat is still pink, juicy and delicious. Invest in a good digital meat thermometer, and remember to temp near the bone, which is the hardest to cook.

Mediterranean Lamb Chops with Pine Nut Gremolata on a white plate.
Top with gremolata and enjoy!

What You’ll Love About Ninja Woodfire Grill Mediterranean Lamb Chops


  • You can give it a blast of smoke, but I prefer the basic grill for this dish. Smoke can overwhelm the subtle lamb flavor.
  • A 20-minute marinade is all these chops need.
  • The Ninja Woodfire Grill cooks so quickly, and you can precisely control the heat so your lamb chops turn out perfectly every time.

Ingredients

  • Lamb loin chops – Silver skin removed.
  • Olive oil
  • Parsley – Chopped.
  • Dried oregano
  • Garlic – Finely minced.
  • Red wine vinegar
  • Honey
  • Shallot – Finely chopped.

For the gremolata topping:

  • Olives – Chopped.
  • Pine nuts – Toasted and chopped.
  • Parsley – Finely chopped.
  • Capers – Drained and chopped.
  • Olive oil
  • Lemon zest

How To Make Ninja Woodfire Grill Mediterranean Lamb Chops

  1. Combine olive oil, parsley, oregano, garlic, red wine vinegar, honey, and shallot in a bowl to make the marinade.
  2. Marinate the lamb chops in the mixture, ensuring they are well-coated. Let them sit for at least 20 minutes.
  3. Preheat your Ninja Woodfire Grill to high.
  4. Sear the lamb chops for about 3-4 minutes on each side, then close the lid and let them cook through until they reach 140-F measured with a digital meat thermometer.
  5. Prepare the gremolata topping by mixing together the chopped olives, pine nuts, parsley, capers, olive oil, and lemon zest. Season it with a pinch of salt.
  6. Serve the grilled lamb chops with the gremolata topping generously sprinkled over them.

Step-By-Step Process

Chef Jenn’s Tips

  • You can chop the parsley, garlic, and shallot in a food processor to get everything finely chopped. Then add the olive oil and remaining marinade ingredients and pulse to combine. Voila, your marinade is done.
  • Ensure your grill is hot before adding the chops to get a good sear and lock in juices. The Ninja could take 10-12 minutes to preheat thoroughly.
  • Rest the lamb chops for a few minutes after grilling; this helps the juices redistribute and keeps your chops succulent.
  • Don’t skip the gremolata; it adds a fresh, tangy contrast to the rich lamb.
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Make It A Meal

These succulent Mediterranean Grilled Lamb Chops pair wonderfully with a side of fluffy couscous, grilled vegetables, or a crisp green salad. For a more filling option, consider a side of roasted potatoes tossed in olive oil and rosemary. To complete the Mediterranean theme, serve with a chilled glass of Rosé or your favorite light red wine.

Mediterranean Lamb Chops with Pine Nut Gremolata on a white plate.

Storage

Store any leftover Mediterranean Grilled Lamb Chops in an airtight container in the refrigerator for up to three days. To reheat, simply place them in a covered skillet over medium heat until warmed through. For longer storage, freeze the grilled lamb chops in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container. They can be frozen for up to two months. Thaw in the refrigerator overnight before reheating as suggested.

Mediterranean Lamb Chops with Pine Nut Gremolata on a white plate.

Ninja Woodfire Grill Mediterranean Lamb Chops with Pine Nut Gremolata

Chef Jenn
Infused with lemon, oregano, and all the flavors of the Mediterranean, these easy Ninja Woodfire Grill Mediterranean Lamb Chops have a tasty herb and pine nut topping that puts them over the top!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Mediterranean
Servings 4 servings
Calories 946 kcal

Ingredients
  

  • 2 pounds lamb loin chops silver sink removed
  • ¼ cup olive oil
  • ¼ cup parsley
  • 1 shallot finely chopped
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • 1 cloves garlic finely minced
  • 1 teaspoon honey

For the gremolata topping:

  • ¼ cup olives chopped
  • 2 tablespoons pine nuts toasted and chopped
  • 2 tablespoons parsley finely chopped
  • 2 tablespoons capers drained and chopped
  • 2 tablespoon olive oil
  • 1 tablespoon lemon zest

Instructions
 

  • Combine olive oil, parsley, oregano, garlic, red wine vinegar, honey, and shallot in a bowl to make the marinade.
  • Marinate the lamb chops in the mixture, ensuring they are well-coated. Let them sit for at least 20 minutes.
  • Preheat your Ninja Woodfire Grill to high.
  • Sear the lamb chops for about 3-4 minutes on each side, then close the lid and let them cook through until they reach 140-F measured with a digital meat thermometer.
  • Prepare the gremolata topping by mixing together the chopped olives, pine nuts, parsley, capers, olive oil, and lemon zest. Season it with a pinch of salt.
  • Serve the grilled lamb chops with the gremolata topping generously sprinkled over them.

Notes

Chef Jenn’s Tips

  • You can chop the parsley, garlic, and shallot in a food processor to get everything finely chopped. Then add the olive oil and remaining marinade ingredients and pulse to combine. Voila, your marinade is done.
  • Ensure your grill is hot before adding the chops to get a good sear and lock in juices. The Ninja could take 10-12 minutes to preheat thoroughly.
  • Rest the lamb chops for a few minutes after grilling; this helps the juices redistribute and keeps your chops succulent.
  • Don’t skip the gremolata; it adds a fresh, tangy contrast to the rich lamb.

Nutrition

Serving: 2chopsCalories: 946kcalCarbohydrates: 5gProtein: 38gFat: 86gSaturated Fat: 30gPolyunsaturated Fat: 9gMonounsaturated Fat: 42gCholesterol: 168mgSodium: 375mgPotassium: 583mgFiber: 1gSugar: 2gVitamin A: 526IUVitamin C: 11mgCalcium: 55mgIron: 5mg
Keyword lamb, ninja woodfire grill
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