Lamb Chops With Gremolata (Print)

Pan-seared lamb chops topped with a zesty parsley, lemon and garlic gremolata — bright, savory and ready in 30 minutes.

# Components:

→ 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

# Directions:

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 is so fresh it wakes up your taste buds in seconds.
  • It only feels fancy—the actual steps are a breeze, so you look like a pro with minimal fuss.
02 -
  • If you rush the sear and flip the lamb early, you’ll lose that dreamy crust—it’s worth the wait.
  • Chopping parsley and garlic super-fine is the difference between an elegant gremolata and a rustic pile-up on the plate.
03 -
  • Let the lamb rest under loose foil for juicier chops every time.
  • Taste your gremolata—tiny tweaks with lemon or salt fix everything last minute.
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