Spiced Lamb Chops with Gremolata

Prep Time:
0:12

Cook Time:
0:06

Serves:
2

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

Ingredients

• 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

Instructions

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

Notes
*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.