Photo of Spiced Lamb Chops with Gremolata by WW

Spiced Lamb Chops with Gremolata

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


Fresh parsley

2 tbsp(s), flat leaf variety, chopped

Lemon zest

1½ tsp(s), freshly grated

Garlic clove(s)

½ clove(s), large, finely chopped

Kosher salt

1 pinch(es)

Smoked paprika

½ tsp(s), smoked variety

Ground cumin

½ tsp(s)

Kosher salt

½ tsp(s)

Black pepper

¼ pinch, freshly ground

Uncooked boneless trimmed baby lamb chops

10 oz, four 1-inch thick chops, bones frenched

Olive oil

½ tsp(s)


  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.