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.
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.
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).
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.
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.
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)
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.
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
4 servings