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Photo of Spiced lamb chops with gremolata by WW

Spiced lamb chops with gremolata

5
Points®
Total Time
18 min
Prep
12 min
Cook
6 min
Serves
2
Difficulty
Easy
Making dinner for a special someone? This dish will delight with bold flavors and pull all the right heartstrings. Gremolata, an Italian condiment full of bright and sharp flavor, is the star of the dish. A combination of fresh, raw parsley, lemon zest, salt and garlic, gremolata adds a lightness to the hearty lamb chops and cuts their richness beautifully. If raw garlic makes you a little apprehensive, don't worry. The fresh parsley and lemon add the balance to its sharp and pungent nature. Serve these chops with whipped sweet potatoes and roasted asparagus for a full plate. Ready in only 18 minutes, these chops are simple enough for any night of the week and 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

½ clove(s), finely chopped

Kosher salt

1 pinch(es)

Paprika

½ tsp, smoked variety

Ground cumin

½ tsp

Kosher salt

½ tsp

Black pepper

¼ tsp, freshly ground

Trimmed uncooked bone-in baby lamb chop

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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