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.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 15 minsTotal Time 30 minsFor the Lamb
12 lamb rib chops (about ¾–1 inch thick)
2 tbsp olive oil
2 tsp fresh rosemary, finely chopped
2 cloves garlic, minced
Salt and freshly ground black pepper
Optional: 1 tbsp butter for finishing
For the Mint Pistachio Gremolata
¼ cup fresh mint leaves, finely chopped
¼ cup flat-leaf parsley, finely chopped
Zest of 1 lemon
2 tbsp fresh lemon juice
1 clove small garlic, finely minced or grated
¼ cup pistachios, toasted and chopped
3 tbsp olive 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:
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
12 lamb rib chops (about ¾–1 inch thick)
2 tbsp olive oil
2 tsp fresh rosemary, finely chopped
2 cloves garlic, minced
Salt and freshly ground black pepper
Optional: 1 tbsp butter for finishing
For the Mint Pistachio Gremolata
¼ cup fresh mint leaves, finely chopped
¼ cup flat-leaf parsley, finely chopped
Zest of 1 lemon
2 tbsp fresh lemon juice
1 clove small garlic, finely minced or grated
¼ cup pistachios, toasted and chopped
3 tbsp olive 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:
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
Seared Lamb Chops with Mint Pistachio Gremolata
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