Lamb Chops with Gremolata (Print Version)

Pan-seared lamb chops with a bright parsley, lemon and garlic gremolata - vibrant, quick, serves four.

# 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

# How to Make It:

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. Sear lamb chops for 3–4 minutes per side for medium-rare, or to desired doneness. Let rest for 5 minutes.
03 - 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.
04 - Arrange the lamb chops on a serving platter and spoon gremolata generously over the top. Serve immediately.

# Additional Tips::

01 -
  • Youll secretly love how the zest and parsley gremolata wakes up every bite in a way butter never could.
  • It feels fancy but comes together in a flash, making even a Wednesday night somehow special.
02 -
  • If you let the pan get too hot, the garlic in the gremolata will taste raw rather than vibrant—add it just before serving.
  • Zest the lemon before you juice or cut it, or risk a clumsy scramble with slippery hands.
03 -
  • Always pat the chops dry for the best sear—youll hear and see the difference instantly.
  • Spoon gremolata over the meat while still warm for that extra punch of flavor.
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