Lamb Chops With Gremolata (Printable)

Juicy pan-seared lamb chops with a bright parsley, lemon and garlic gremolata.

# 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

# 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 -
  • You get restaurant-level flavor without spending hours in the kitchen—a genuine secret for last-minute gatherings.
  • The gremolata pops with brightness, transforming the lamb so every bite tastes fresh and lively.
02 -
  • Once, I didn’t let the pan get hot enough—my lamb chops steamed instead of seared and lost that beloved crust.
  • I discovered adding gremolata just before serving, not too early, preserves the herbs’ vivid color and flavor.
03 -
  • If you’re unsure how hot your pan is, flick a drop of water in—if it dances, you’re perfect.
  • A dash of fresh mint in the gremolata brings out spring flavors and is a total crowd-pleaser.
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