Lamb Chops With Gremolata (Printable)

Pan-seared lamb chops finished with lemon-parsley gremolata; ready in 30 minutes, serves 4.

# What You Need:

→ For the 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

→ 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 tbsp extra-virgin olive oil
09 - Pinch of sea salt

# Directions:

01 - Pat lamb chops dry with paper towels and evenly season both sides with kosher salt and freshly ground black pepper.
02 - Place a large skillet over medium-high heat and add 1 tablespoon of olive oil; heat until shimmering but not smoking.
03 - Add the 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; use tongs to flip.
04 - Transfer chops to a plate and let rest for 5 minutes to allow juices to redistribute.
05 - While the meat rests, combine chopped parsley, lemon zest, minced garlic, 1 tablespoon extra-virgin olive oil and a pinch of sea salt in a small bowl; spoon the gremolata over the warm chops and serve immediately.

# Expert Hints:

01 -
  • Lamb and gremolata are a fast route to a restaurant-worthy meal at home—no menu required.
  • The gremolata works its magic as both a flavor booster and vibrant finish that saves bland lamb from ever happening again.
02 -
  • Once I rushed the searing and my lamb turned out tough—don&apost flip before a deep crust forms.
  • Testing gremolata ratios on the fly taught me that too much garlic can tip the balance; taste as you go!
03 -
  • Always let the lamb come to room temperature first for even cooking.
  • The gremolata improves with a tiny bit of resting—let it sit while the lamb finishes to allow flavors to mingle.
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