Spiced Lamb Chops with Gremolata

5
Total Time
18 min
Prep
12 min
Cook
6 min
Serves
2
Difficulty
Easy
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

fresh parsley

2 Tbsp, flat leaf, finely chopped

lemon zest

1½ tsp, freshly grated

garlic clove(s)

½ medium clove(s), finely chopped

kosher salt

1 pinch

paprika

½ tsp, smoked variety

ground cumin

½ tsp

kosher salt

½ tsp

black pepper

¼ tsp, freshly ground

Trimmed raw bone in baby lamb chops

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

olive oil

½ tsp

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 center 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.

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