Lamb Chops with Gremolata (Printable View)

Juicy pan-seared lamb chops brightened with parsley, lemon zest and garlic gremolata; ready in 30 minutes.

# Needed Ingredients:

→ Lamb

01 - 8 lamb rib chops (about 1.5 lb)
02 - 1 tbsp olive oil
03 - 1 tsp kosher salt
04 - 1/2 tsp freshly ground black pepper

→ Gremolata

05 - 1/2 cup fresh flat-leaf parsley, finely chopped
06 - Zest of 1 large lemon
07 - 2 garlic cloves, finely minced
08 - 1 tbsp extra-virgin olive oil
09 - Pinch of sea salt

# Directions:

01 - Pat the lamb chops dry with paper towels; season both sides evenly with kosher salt and freshly ground black pepper.
02 - Place a large skillet over medium-high heat and add 1 tablespoon olive oil, heating until shimmering but not smoking.
03 - Sear the lamb chops 3–4 minutes per side for medium-rare, adjusting time for desired doneness; transfer to a plate and let rest for 5 minutes.
04 - While the meat rests, combine the chopped parsley, lemon zest, minced garlic, extra-virgin olive oil and a pinch of sea salt in a small bowl; mix until evenly distributed.
05 - Arrange the rested chops on a platter and spoon the gremolata over each chop; serve immediately.

# Expert Hints:

01 -
  • The gremolata’s punchy lemon and parsley act like a secret handshake for your taste buds.
  • This is my go-to when I want restaurant-worthy results with hardly any fuss.
02 -
  • Rushing the rest time turned my early chops from juicy to tough—I learned to be patient.
  • Once I tried zesting a lemon straight into the bowl, the gremolata became ten times more aromatic.
03 -
  • Letting the lamb come to room temperature before cooking vastly improves how evenly it cooks.
  • Searing in a preheated, not just warm, skillet is the not-so-obvious step that changes everything.
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