Spiced Lamb Chops with Gremolata
- Total 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.
fresh parsley2 Tbsp, flat leaf, finely chopped
lemon zest1 ½ tsp, freshly grated
garlic clove(s)½ medium clove(s), finely chopped
kosher salt1 pinch
paprika½ tsp, smoked variety
ground cumin½ tsp
kosher salt½ tsp
black pepper¼ tsp, freshly ground
Trimmed raw bone in baby lamb chops10 oz, four 1-in-thick chops, bones frenched
olive oil½ tsp
- 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