Panfried Lamb Chops with Lemon-Mint Gremolata
Mint is a traditional accompaniment to lamb, but here it is mixed with lemon zest and garlic for a modern twist. You can double the recipe if you have two very large fry pans, but don’t crowd the chops into one pan. Plenty of air must circulate in order to sear the meat properly. The long resting period before finishing the dish allows the delicate chops to retain their precious juices and frees you up to make the gremolata.
- 6 single-rib lamb chops, each about 2 1/2 oz. (75 g)
- 1 Tbs. olive oil
- 1 tsp. minced fresh rosemary
- Kosher salt and freshly ground pepper, to taste
For the lemon-mint gremolata:
- Grated zest of 1 lemon
- 1 garlic clove, minced
- 1 Tbs. minced fresh mint
Pat the chops dry with paper towels and rub on all sides with the olive oil. Rub a pinch of rosemary on both sides of each chop. Season both sides of the meaty eye of the chops lightly with salt.
Heat a large, heavy fry pan over medium-high heat until it is very hot, about 3 minutes. Add the chops without crowding them in the pan. Sear without moving them until golden, about 2 minutes. Season with salt, turn the chops over and sear for 2 minutes more. They should be golden on both sides. Transfer the chops to a rack set over a plate and let rest, uncovered, for 20 minutes.
Meanwhile, make the gremolata: In a small bowl, stir together the lemon zest, garlic and mint.
Heat the fry pan over medium-high heat. When it is hot, return the chops to the pan and reheat on each side for 30 seconds. Season with pepper. Arrange the chops on warmed plates, top with the gremolata and serve immediately. Serves 2 or 3.
Adapted from Williams-Sonoma The Cook and The Butcher, by Brigit Binns (Weldon Owen, 2011)