Spiced lamb chops with gremolata
2 Tbsp, flat leaf, finely chopped
1½ tsp, freshly grated
½ medium clove(s), finely chopped
½ tsp, smoked variety
¼ tsp, freshly ground
Trimmed uncooked bone-in baby lamb chop(s)
10 oz, four 1-in-thick chops, bones frenched
- 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