Lamb Chops With Gremolata (Printable)

Pan-seared lamb chops finished with lemon-parsley-garlic gremolata; quick, vibrant main that serves four.

# What You'll Need:

→ Lamb chops

01 - lamb rib chops, 700 g (about 8 chops)
02 - olive oil, 15 ml
03 - kosher salt, 5 g
04 - freshly ground black pepper, 2.5 ml

→ Gremolata

05 - fresh flat-leaf parsley, finely chopped, 30 g
06 - zest of 1 large lemon
07 - garlic cloves, 2, finely minced
08 - extra-virgin olive oil, 15 ml
09 - sea salt, pinch

# How To Make It:

01 - Pat the lamb chops dry with paper towels. Season both sides evenly with kosher salt and freshly ground black pepper.
02 - Place a large skillet over medium-high heat and add 15 ml olive oil, swirling to coat until shimmering.
03 - Add the chops to the hot skillet and sear without moving for 3–4 minutes per side for medium-rare, or cook to your preferred doneness. Transfer to a warm plate and let rest for 5 minutes to redistribute juices.
04 - While the chops rest, combine the chopped parsley, lemon zest, minced garlic, 15 ml extra-virgin olive oil and a pinch of sea salt in a small bowl; mix until evenly combined.
05 - Arrange the rested chops on a serving platter and spoon the gremolata generously over each chop. Serve immediately.

# Expert Advice:

01 -
  • The gremolata is like a secret handshake between bright herbs and rich meat—it transforms every bite.
  • Eight lamb chops and a handful of ingredients make this look restaurant-fancy but deliverable on a weeknight.
02 -
  • Pulling the lamb out of the pan too early gives you tough, underdone meat—stand your ground and wait for that deep brown crust.
  • The gremolata tastes best when it sits for five minutes; I learned this after accidentally making it too far ahead and losing that bright zing.
03 -
  • If your lamb chops are thick, stand them on their sides briefly in the pan to render extra fat and get all sides golden.
  • The magic happens when you spoon gremolata on while the lamb is still warm so the flavors infuse as you eat.
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