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
- In a small bowl, mix together parsley, zest, garlic and pinch salt to make gremolata; set aside.
- In a second small bowl, mix together paprika, cumin, remaining 1/2 tsp salt and pepper; rub mixture into both sides of lamb chops.
- 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.
- 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.