Lamb Chops with Gremolata (Print Version)

Pan-seared lamb chops topped with a bright parsley, lemon and garlic gremolata for a quick, flavorful main.

# What You'll Need:

→ For the Lamb Chops

01 - 8 lamb rib chops (about 1.5 lbs / 700 g)
02 - 1 tbsp olive oil
03 - 1 tsp kosher salt
04 - ½ tsp freshly ground black pepper

→ For the Gremolata

05 - ½ 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

# Cooking Steps:

01 - Pat lamb chops dry and season both sides with salt and pepper.
02 - Heat 1 tbsp olive oil in a large skillet over medium-high heat.
03 - Sear lamb chops for 3–4 minutes per side for medium-rare, or to desired doneness. Let rest for 5 minutes.
04 - While the lamb rests, make the gremolata: In a small bowl, combine parsley, lemon zest, garlic, olive oil, and a pinch of sea salt. Mix well.
05 - Arrange the lamb chops on a serving platter and spoon gremolata generously over the top. Serve immediately.

# Expert Advice:

01 -
  • The gremolata brightens up each bite in a way that feels like a little kitchen secret.
  • This dish makes an ordinary evening feel celebratory, even without much fuss or hard work.
02 -
  • If you skip letting the lamb rest, all the delicious juices will run out the second you cut in—it’s tragic, really.
  • Mixing the gremolata just before serving keeps the parsley bright and the flavors fresh, instead of letting it wilt.
03 -
  • Use a meat thermometer if you're nervous—pull the lamb at 130 F for perfect medium-rare.
  • Stacking the chops to rest keeps them warmer and juicer than spreading out on a cold plate.
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