Lamb Chops With Gremolata (Printable Version)

Juicy pan-seared lamb chops finished with a bright parsley, lemon and garlic gremolata; quick, herb-forward main in 30 minutes.

# 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 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.

# Tips for Success:

01 -
  • The gremolata’s brightness cuts through the richness of the lamb, making every bite lively and addictive.
  • This is secretly one of the fastest impressive mains you can pull off on a weeknight.
02 -
  • Searing the meat without thoroughly drying it first can sabotage your crust.
  • Add the gremolata right before serving—if it sits too long, the parsley wilts and the zing fades fast.
03 -
  • The single most important thing is not to overcook the lamb—medium-rare is pure magic.
  • Hold your zester directly over the parsley bowl so you don’t lose a bit of fragrant zest to the countertop.
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