Lamb Chops With Gremolata (Print)

Pan-seared lamb chops with a zesty parsley, lemon and garlic gremolata. Ready in 30 minutes; serves 4.

# Ingredients:

→ Lamb chops

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 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.
02 - Heat 1 tbsp olive oil in a large heavy skillet over medium-high heat until it shimmers and begins to smoke lightly.
03 - Add the chops in a single layer and sear without moving for 3–4 minutes per side for medium-rare, or longer to reach desired doneness. Use tongs to flip and brown evenly.
04 - Transfer the chops to a plate and let rest for 5 minutes. While they rest, combine 1/2 cup chopped parsley, lemon zest, 2 minced garlic cloves, 1 tbsp extra-virgin olive oil and a pinch of sea salt in a small bowl; stir to blend.
05 - Arrange the rested chops on a platter and spoon the gremolata over each piece so the herb mixture coats the surface. Serve immediately.

# Expert Tips:

01 -
  • Topping seared lamb with gremolata feels like the kitchen equivalent of adding confetti at the end—completely transforms the flavor.
  • The short ingredient list makes it feel fancy without demanding hours of prep or shopping.
02 -
  • If you skip patting the lamb dry, the crust won’t form and you’ll get more steam than sear.
  • The gremolata goes from vibrant to bitter if you use too much zest or garlic; stick to the amounts and taste as you go.
03 -
  • Letting the chops rest after searing is crucial for juicy results—five minutes makes all the difference.
  • For maximum zest fragrance, zest your lemon directly over the parsley so the oils fall right in.
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