Garlic Lamb Chops with Herb Gremolata
GRAIN-FREE, NUT-FREE, EGG-FREE, DAIRY-FREE, NIGHTSHADE-FREE
It wasn’t until I took my first trip to New Zealand that I really started eating lamb. Now it makes a frequent appearance in our dinner lineup. For this recipe, the lamb is marinated in a generous amount of garlic and herbs, then pan roasted and topped with an herb gremolata. If you want, pop it into the fridge to marinate before you head to work in the morning. Traditionally, gremolata is a condiment made with lemon zest, garlic, parsley, and anchovies. I left the anchovy fillets out, but feel free to add them. These lamb chops make a killer accompaniment to The Best Cauliflower Ever.
PREP TIME: 15 MINUTES
MARINATING TIME: 2 TO 3 HOURS
COOKING TIME: 15 MINUTES
SERVES 4
2 pounds lamb chops (shoulder, or o-bone)
Sea salt and ground black pepper to taste
6 cloves garlic, smashed
4 sprigs fresh rosemary
¼ cup olive oil or avocado oil
Olive oil or ghee for cooking
For the gremolata
¼ cup chopped mint
¼ cup chopped parsley
1 clove garlic, finely chopped
Zest of 1 lemon
1 teaspoon olive oil
Pinch each of salt and ground black pepper
Lay the lamb chops on a plate or cutting board. Season both sides of them with salt and pepper. Place them in a baking dish with the garlic, rosemary, and olive or avocado oil. Massage the aromatics and oil into the meat, then let the chops marinate in the refrigerator for 2 to 3 hours, or overnight.
Preheat the oven to 400°F.
In a large oven-safe skillet set over medium-high heat, warm about a tablespoon of oil or ghee, but avoid letting it reach smoking temperature. Remove the meat from its marinade, shaking off any large pieces of garlic or herbs (they’ll burn in the skillet and taste bitter). In the skillet, sear the lamb on one side for about 5 minutes, then flip them and place the skillet in the oven. Roast the chops for 7 to 10 minutes, depending on their thickness. Remove them from the oven and set them on a serving plate to rest for 5 to 10 minutes.
While the meat is resting, make the gremolata. In a small bowl, combine all the gremolata ingredients well, then spoon it evenly onto the lamb chops before serving.
Change It Up
− Use pork chops instead of lamb.
− Add fresh thyme to the marinade.
− Switch the lemon zest for orange in the gremolata.