Lamb Chops with Gremolata (Printable Version)

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

# Needed Ingredients:

→ For the Lamb Chops

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

→ For the 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 tablespoon extra-virgin olive oil
09 - Pinch of sea salt

# Steps:

01 - Pat the chops dry with paper towels, then 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, swirling to coat the surface until shimmering.
03 - Sear the lamb chops 3 to 4 minutes per side for medium-rare (target internal temperature about 135°F), or cook to preferred doneness; avoid crowding the pan so each chop browns evenly.
04 - Transfer the chops to a plate and let rest 5 minutes. While they rest, combine chopped parsley, lemon zest, minced garlic, 1 tablespoon extra-virgin olive oil and a pinch of sea salt in a small bowl, stirring to blend.
05 - Arrange the rested chops on a platter, spoon the gremolata over each chop generously and serve immediately.

# Expert Advice:

01 -
  • The gremolata does magic, making every bite brighter than expected.
  • This recipe's balance of rich lamb and fresh herbs impressed even my pickiest friend.
02 -
  • I once rushed and skipped the resting step—my lamb juices ran everywhere except my plate.
  • Switching from curly to flat-leaf parsley made the gremolata taste much cleaner and brighter.
03 -
  • Always let your meat rest—just five minutes stops those delicious juices from escaping.
  • Use a microplane or fine grater for lemon zest so you avoid any bitterness.
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