Lamb Chops With Gremolata (Printable format)

Pan-seared lamb chops topped with a bright parsley, lemon and garlic gremolata. Ready in 30 minutes.

# List of ingredients:

→ Lamb

01 - 8 lamb rib chops (about 1.5 lb), trimmed
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon 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 tablespoon extra-virgin olive oil
09 - Pinch of sea salt

# How to make it:

01 - Pat the chops dry with paper towels, then season both sides evenly with kosher salt and freshly ground black pepper.
02 - Warm a large skillet over medium-high heat until hot, then add 1 tablespoon olive oil and swirl to coat the surface.
03 - Add the lamb chops to the skillet in a single layer and sear without moving for 3 to 4 minutes per side for medium-rare, adjusting time for preferred doneness.
04 - Transfer the chops to a warm plate and let rest for 5 minutes to redistribute juices.
05 - While the chops rest, combine chopped parsley, lemon zest, minced garlic, extra-virgin olive oil and a pinch of sea salt in a small bowl, mix to blend, then spoon the gremolata over the rested chops and serve immediately.

# Expert Suggestions:

01 -
  • If you have ten spare minutes, you can whip up a topping that makes lamb taste like it came from a hidden bistro.
  • Somehow this combination feels both hearty and bright, perfect for craving something special without the fuss.
02 -
  • If you skip resting the lamb even for a few minutes, the juices will flood out as soon as you slice—patience matters.
  • Chopping parsley too far in advance turns it limp and tired; do it at the last possible moment for the freshest garnish.
03 -
  • Always bring your lamb to room temperature before cooking for even doneness.
  • Grating lemon zest straight into the gremolata bowl preserves every drop of essential oil—no wasted aroma.
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