Lamb Chops with Gremolata (Printable)

Pan-seared lamb chops crowned with a zesty parsley, lemon and garlic gremolata. Ready in 30 minutes, serves four.

# What You'll Need:

→ Lamb

01 - 8 lamb rib chops (about 1.5 lb / 24 oz total)
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 - Bring the chops to room temperature for about 15 minutes. Pat each chop dry with paper towel and season both sides evenly with kosher salt and freshly ground black pepper.
02 - Warm a large skillet over medium-high heat until hot and shimmering. Add 1 tablespoon olive oil and swirl to coat the pan.
03 - Place chops in the hot skillet and sear without moving for 3 to 4 minutes. Flip and sear the second side for 3 to 4 minutes for medium-rare, or cook to your desired doneness.
04 - Transfer the chops to a cutting board or platter and let rest loosely tented for 5 minutes to allow juices to redistribute.
05 - While the meat rests, combine the chopped parsley, lemon zest, minced garlic, 1 tablespoon extra-virgin olive oil and a pinch of sea salt in a small bowl; mix until evenly distributed.
06 - Arrange the rested chops on a serving platter and spoon the gremolata generously over each chop. Serve immediately.

# Expert Tips:

01 -
  • The gremolata packs a punch and gives plain lamb chops a fresh, zesty kick—it’s like a flavor secret for impressing guests.
  • It’s one of those dishes that makes weeknights feel way more special, with almost no fuss in the kitchen.
02 -
  • Ignore resting time at your own risk—lamb juices need those few minutes, otherwise your platter turns into a puddle.
  • I once zested too deep and added bitter pith; now I zest slowly and taste as I go—it’s a game changer.
03 -
  • Always rest your meat—it seals in flavor and keeps everything juicy.
  • A microplane grater for lemon and garlic gives you maximum flavor with minimal effort—it’s one of my best kitchen upgrades.
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