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Lamb Chops with Minty Gremolata
These lamb chops are impressive enough to serve at a dinner party but quick enough to make on a weeknight.
These lamb chops are impressive enough to serve at a dinner party but quick enough to make on a weeknight.
Minty Gremolata ingredients:
1 cup finely chopped Italian parsley
1/2 cup finely chopped fresh mint
1 garlic clove minced (or grated on a microplane)
¼ teaspoon salt (you might add a bit more if you like)
1/8 teaspoon pepper
Grated lemon zest from 1 lemon
1 tablespoon olive oil
Lamb Chops ingredients:
8 1 ½ inch thick lamb chops
1 teaspoon salt
½ teaspoon pepper
Olive oil to coat a cast iron skillet
For the Minty Gremolata:
Combine all the ingredients and let the gremolata sit while you cook the lamb chops.
For the Lamb Chops:
Preheat the oven to 400 degrees. Sprinkle the lamb chops all over with salt and pepper. Heat about a tablespoon of olive oil in a cast iron skillet over medium-high heat. Add the lamb chops and cook for about 3 minutes on each side, just until they are browned (don’t move them while they are browning). Transfer the skillet to the oven and roast the lamb chops for about 12 minutes for medium-rare. Remove the skillet from the oven, tent the skillet with foil and let the lamb rest for another 10 minutes. Serve with Minty Gremolata generously spooned on top of the lamb chops.
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