Name: American Lamb Chops with Lemony Gremolata
Prep time: 1 h 10 min
Cook time: 10 min
Total time: 1 h 20 min
Yield: 8 servings
Ingredients: 1 cup Parsley leaves, loosely packed; Grated zest of 2 lemons; 2 Garlic, minced; 2 tbsp Olive oil; Juice of 1 lemon; 2 tbsp Gremolata; Salt & pepper to taste; 1 American lamb cut into individual chops; 2 tbsp Avocado oil

CategoryRack of Lamb

Recipe provided by Lamb Chops with Lemony Gremolata - All Day I Dream About Food, courtesy of the American Lamb Board (American Lamb Chops with Lemony Gremolata | American Lamb).

Yields8 Servings

Prep Time1 hr 10 minsCook Time10 minsTotal Time1 hr 20 mins

Gremolata

1 cup Parsley leaves, loosely packed

Grated zest of 2 lemons

2 Garlic, minced

Lamb Chops

2 tbsp Olive oil

Juice of 1 lemon

2 tbsp Gremolata

Salt & pepper to taste

1 American lamb cut into individual chops

2 tbsp Avocado oil

Gremolata

On a cutting board, mince the parsley leaves finely. Add the lemon zest and garlic cloves and mince the whole mixture together a few times. Transfer to a bowl.

Lamb Chops

In a large sealable plastic bag, combine the olive oil, lemon juice, 2 tablespoons of the gremolata, salt, and pepper. Add the chops and toss in the bag to coat well with the marinade.

Refrigerate at least 1 hour and up to 4 hours. Remove and let come to room temperature for at least 30 minutes.

In a large skillet, heat the oil over medium heat until shimmering. Add the chops in a single layer and cook to desired doneness, about 3 minutes per side for medium rare.

Serve chops topped with additional gremolata.

Ingredients

Gremolata

1 cup Parsley leaves, loosely packed

Grated zest of 2 lemons

2 Garlic, minced

Lamb Chops

2 tbsp Olive oil

Juice of 1 lemon

2 tbsp Gremolata

Salt & pepper to taste

1 American lamb cut into individual chops

2 tbsp Avocado oil

Directions

Gremolata

On a cutting board, mince the parsley leaves finely. Add the lemon zest and garlic cloves and mince the whole mixture together a few times. Transfer to a bowl.

Lamb Chops

In a large sealable plastic bag, combine the olive oil, lemon juice, 2 tablespoons of the gremolata, salt, and pepper. Add the chops and toss in the bag to coat well with the marinade.

Refrigerate at least 1 hour and up to 4 hours. Remove and let come to room temperature for at least 30 minutes.

In a large skillet, heat the oil over medium heat until shimmering. Add the chops in a single layer and cook to desired doneness, about 3 minutes per side for medium rare.

Serve chops topped with additional gremolata.

American Lamb Chops with Lemony Gremolata

Ingredients Directions