Spiced Lamb Chops with Gremolata

Published April 28, 2017
Spiced Lamb Chops with GremolataPrep Time:
Cook Time:

The lamb chops can be cooked on an outdoor grill or grill pan, using the same temperature and time as directed for the skillet.


  • 2 Tbsp fresh parsley, flat leaf variety, chopped
  • 1 1⁄2 tsp lemon zest, freshly grated
  • 1⁄2 clove(s), medium sized garlic clove(s), finely chopped
  • 1 pinch kosher salt
  • 1⁄2 tsp paprika, smoked variety
  • 1⁄2 tsp ground cumin
  • 1⁄2 tsp kosher salt
  • 1⁄4 tsp black pepper, freshly ground
  • 10 oz uncooked boneless trimmed baby lamb chops, four 1-inch thick chops, bones frenched
  • 1⁄2 tsp olive oil


  1. In a small bowl, mix together parsley, zest, garlic and pinch salt to make gremolata; set aside.
  2. In a second small bowl, mix together paprika, cumin, remaining 1/2 tsp salt and pepper; rub mixture into both sides of lamb chops.
  3. Heat oil in a medium nonstick skillet over medium-high heat until hot but not smoking; add lamb chops, cut side down (season lamb with salt if desired). Reduce heat to medium; cook 3 minutes on first side and 2-3 minutes on second side for medium-rare (or longer for desired degree of doneness). Transfer to serving plates; sprinkle with gremolata.
  4. Serving size: 2 lamb chops, 1 1/2 Tbsp gremolata

*If the centre of your garlic clove contains a green shoot (aka the germ), remove and discard it for a fresher, cleaner garlic taste. The difference is especially evident when you are using garlic raw, though you apply the practice to both raw and cooked dishes. *Spanish smoked paprika comes in 3 different varieties, ranging from sweet to moderately spicy. Any of the 3 can be used for this dish.