Lamb Chops With Gremolata (Printer-Friendly)

Pan-seared lamb chops finished with parsley, lemon zest and garlic gremolata for a bright, savory 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 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.
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 Suggestions:

01 -
  • This gremolata is like a finishing sparkle that wakes up every single bite of lamb.
  • The whole meal comes together quickly, making it secretly weeknight-friendly even if it tastes special.
02 -
  • My first batch was overdone because I didn’t trust how quickly lamb cooks—medium-rare happens fast.
  • Resting the chops makes the juices stay put; skip it and you’ll chase flavor off your plate.
03 -
  • If you have time, season the lamb chops an hour ahead for a deeper flavor rush.
  • For a twist, try slipping a pinch of chopped fresh mint into the gremolata—surprisingly refreshing with lamb.
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