Tender, juicy lamb rib chops are seared to perfection and topped with a vibrant gremolata made from fresh mint, parsley, zesty lemon, and crushed pistachios. This refreshing condiment cuts through the meat’s richness, bringing texture and brightness to every bite.
[cooked-sharing]
Yields4 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins
For the Lamb
12lamb rib chops (about ¾–1 inch thick)
2tbspolive oil
2tspfresh rosemary, finely chopped
2clovesgarlic, minced
Salt and freshly ground black pepper
Optional: 1 tbsp butter for finishing
For the Mint Pistachio Gremolata
¼cupfresh mint leaves, finely chopped
¼cupflat-leaf parsley, finely chopped
Zest of 1 lemon
2tbspfresh lemon juice
1clovesmall garlic, finely minced or grated
¼cuppistachios, toasted and chopped
3tbspolive oil
Salt and pepper to taste
Prep the Lamb Chops
1
Pat lamb chops dry with paper towels.
Rub with olive oil, rosemary, garlic, salt, and pepper.
Let sit at room temperature while you prepare the gremolata.
Make the Gremolata
2
In a small bowl, combine:
Mint, parsley, lemon zest, lemon juice, garlic, and pistachios.
Stir in olive oil and season with salt and pepper.
Set aside or refrigerate for up to 2 hours (bring to room temp before serving).
Sear the Lamb Chops
3
Heat a cast-iron skillet or heavy pan over medium-high heat.
When hot, sear lamb chops for 3–4 minutes per side for medium-rare (or longer for desired doneness).
Optional: Add a pat of butter in the last minute and baste.
Transfer to a plate, tent with foil, and let rest for 5 minutes.
Serve
4
Arrange chops on a platter or individual plates.
Spoon the mint pistachio gremolata over each chop.
Serve immediately with lemon wedges or extra herbs, if desired.
Tips for Success
5
Bring lamb to room temperature before searing for even cooking.
Don’t overcrowd the pan—work in batches for a good sear.
Use a thermometer for precision:
Medium-rare: 130–135°F (54–57°C)
Medium: 140°F (60°C)
Variations
6
Use basil or cilantro in place of mint for a different flavor twist.
Swap pistachios for pine nuts or walnuts.
Make it a rack of lamb and roast whole, slicing before serving with gremolata.
Suggested Pairings
7
Serve with: Roasted fingerling potatoes, grilled asparagus, or couscous
Drink with: Syrah, Grenache, or a dry rosé
Occasions: Spring holidays, romantic dinners, elevated weeknight meals
Ingredients
For the Lamb
12lamb rib chops (about ¾–1 inch thick)
2tbspolive oil
2tspfresh rosemary, finely chopped
2clovesgarlic, minced
Salt and freshly ground black pepper
Optional: 1 tbsp butter for finishing
For the Mint Pistachio Gremolata
¼cupfresh mint leaves, finely chopped
¼cupflat-leaf parsley, finely chopped
Zest of 1 lemon
2tbspfresh lemon juice
1clovesmall garlic, finely minced or grated
¼cuppistachios, toasted and chopped
3tbspolive oil
Salt and pepper to taste
Directions
Prep the Lamb Chops
1
Pat lamb chops dry with paper towels.
Rub with olive oil, rosemary, garlic, salt, and pepper.
Let sit at room temperature while you prepare the gremolata.
Make the Gremolata
2
In a small bowl, combine:
Mint, parsley, lemon zest, lemon juice, garlic, and pistachios.
Stir in olive oil and season with salt and pepper.
Set aside or refrigerate for up to 2 hours (bring to room temp before serving).
Sear the Lamb Chops
3
Heat a cast-iron skillet or heavy pan over medium-high heat.
When hot, sear lamb chops for 3–4 minutes per side for medium-rare (or longer for desired doneness).
Optional: Add a pat of butter in the last minute and baste.
Transfer to a plate, tent with foil, and let rest for 5 minutes.
Serve
4
Arrange chops on a platter or individual plates.
Spoon the mint pistachio gremolata over each chop.
Serve immediately with lemon wedges or extra herbs, if desired.
Tips for Success
5
Bring lamb to room temperature before searing for even cooking.
Don’t overcrowd the pan—work in batches for a good sear.
Use a thermometer for precision:
Medium-rare: 130–135°F (54–57°C)
Medium: 140°F (60°C)
Variations
6
Use basil or cilantro in place of mint for a different flavor twist.
Swap pistachios for pine nuts or walnuts.
Make it a rack of lamb and roast whole, slicing before serving with gremolata.
Suggested Pairings
7
Serve with: Roasted fingerling potatoes, grilled asparagus, or couscous
Drink with: Syrah, Grenache, or a dry rosé
Occasions: Spring holidays, romantic dinners, elevated weeknight meals
