Lamb Chops With Gremolata (Printable version)

Juicy pan-seared lamb chops topped with a lemon-parsley-garlic gremolata.

# What you 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

# How to Make It:

01 - Pat the lamb chops dry with paper towels and season both sides evenly with kosher salt and freshly ground black pepper.
02 - Warm a large heavy skillet over medium-high heat until hot and shimmering; add 1 tablespoon olive oil and swirl to coat.
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 to reach desired doneness.
04 - Transfer the chops to a plate and tent loosely with foil; allow to rest for 5 minutes so juices redistribute.
05 - 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 and mix until well blended.
06 - Arrange the rested chops on a warmed platter and spoon the gremolata evenly over each chop; serve immediately.

# Expert Advice:

01 -
  • The gremolata takes just minutes but transforms every bite with herbaceous brightness.
  • Lamb chops feel fancy, yet the pan-seared method is surprisingly approachable—no grill required!
02 -
  • Attempting to cook the lamb straight from the fridge meant tough meat—let it come to room temperature for tenderness.
  • Tasting the gremolata before serving taught me to balance the lemon and garlic; too much of either can overwhelm the dish.
03 -
  • Letting the lamb sit on the counter while you prep ensures even cooking and tenderness.
  • A microplane makes zesting the lemon effortless and avoids the bitter pith—a small tool that makes a big difference.
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