Lamb Chops With Gremolata (Printer View)

Pan-seared lamb chops finished with a zesty parsley, lemon and garlic gremolata—tender and quick.

# What you'll need:

→ 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

→ 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

# Method:

01 - Pat the lamb chops dry with paper towels. Season both sides evenly with kosher salt and freshly ground black pepper.
02 - Heat a large heavy skillet over medium-high heat until hot; add 1 tablespoon olive oil and swirl to coat the pan.
03 - Add the lamb chops in a single layer and sear without moving for 3 to 4 minutes per side for medium-rare, adjusting time for preferred doneness. Turn with tongs to achieve an even crust.
04 - Transfer the chops to a plate and let rest, loosely tented, for 5 minutes to allow the juices to redistribute.
05 - While the chops rest, combine the chopped parsley, lemon zest, minced garlic, extra-virgin olive oil and a pinch of sea salt in a small bowl. Spoon the gremolata over the rested chops and serve immediately.

# Expert Advice:

01 -
  • This gremolata feels like a chef's trick, but it's incredibly simple and wildly transformative.
  • The juicy lamb and aromatics turn an everyday meal into dinner worth lingering over.
02 -
  • Overcrowding the pan leads to steaming, not searing; do it in batches if you must, even if it means extra dishes.
  • Only realized after a couple attempts that tasting the gremolata before serving lets you tweak the lemon or salt—don’t skip this.
03 -
  • Letting the lamb reach room temperature before cooking guarantees an even sear.
  • Mincing the garlic as finely as possible keeps the gremolata from overwhelming rather than enhancing each bite.
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