Lamb Loin Chops: Roasted with Gremolata

Casey Barber | Good. Food. Stories.

These roasted lamb chops with Gremolata make for a hearty and delicious meal. Try our recipe today!

Roasted Lamb Chops Photo

Maybe it's because of its connotations with Easter, or maybe it's because people are more wary of cooking it than they are a sirloin steak or pork chop, but lamb has an unfair reputation as a special-occasion meat.

And while it's true I can't hunker down to eat a four-pound boneless lamb leg roast every night of the week, I can throw a few lamb chops in a pan and roast them up into a juicy, flavorful dinner for two - or even for one if I'm craving a steak but don't want a huge portion of red meat.

Though rib chops, the tender lollipop-shaped pieces of lamb, are the most common cut for a quick pan-sear preparation, I'm a fan of loin chops. They give you about the same ratio of meat per pound as rib chops, but they're like miniature T-bone steaks (and in fact come from the same anatomical region of the lamb as T-bones and porterhouses do on a cow, with similar marbled flavor).

Served with a bunch of roasted broccoli and cauliflower or a bowl of baked rosemary French fries, roasted lamb loin chops feel like a special occasion dinner without the work.

Marinated Lamb Chops Photo

And they essentially prepare themselves when you rub them combine them with a Gremolata recipe, the Italian catch-all term for a chopped herb, lemon, and garlic mixture that's used with abandon in many savory dishes.

It's often used as a sprinkled garnish for the Milanese braised veal dish osso buco, but there's no law saying you can't use it on other cuts of meat. Or with fish or vegetable or shrimp recipes off the grill.

(It also makes a dead simple pasta dinner on those nights when the fridge and pantry are echoingly empty.)

Though parsley, garlic, and lemon are standby ingredients in gremolata, like its use across Italian cuisine, there's no hard and fast rule dictating which herbs and citrus zest need to be included, so feel free to have fun with combinations in your own kitchen.

Throw in some rosemary as I've done below, or a little mint (another natural pairing with roasted lamb). Got an extra orange withering away in your fruit bowl? Zest that bad boy up and see where it takes you.

    4 Servings

Ingredients

  • 1/2 cup flat-leaf parsley
  • 1 tablespoon rosemary
  • 2 cloves garlic
  • 1 lemon, organic, zested
  • 1/2 teaspoon kosher salt
  • 2 tablespoons extra virgin olive oil
  • 4 large lamb loin chops

Directions

  1. Mince the parsley, rosemary, and garlic on a large cutting board, then scrape them all together into one big pile and sprinkle the lemon zest and salt on top.
  2. Mince the entire pile of herbs and aromatics together with your knife to create a coarse paste. Transfer to a bowl and mix with the olive oil.
  3. Rub the paste on the lamb, coating thickly and evenly on all sides. Cover and refrigerate for at least 4 hours.
  4. Preheat the oven to 400˚F.
  5. Heat a wide, heavy-bottomed sauté pan or cast iron skillet over medium-high heat for about 4 minutes until searing hot. Add the lamb chops, making sure not to crowd the pan, and cook for about 3 minutes per side until browned.
  6. Transfer the pan to the oven and cook until a meat thermometer inserted into the thickest part of the chop registers 145˚F for medium-rare and 150˚F for medium doneness. (Make sure not to rest the tip of the thermometer against the bone, or you'll get an inaccurate reading.)
  7. Remove the pan from the oven with potholders or mitts and transfer the lamb to a plate or cutting board. Let rest, loosely covered with foil, for 5 minutes before serving.

Roasted-lamb-chops-photo

Rate This Recipe!


Rating: 3.7 / 5.0 (7 Votes)
Tags: , , , , ,
Like Us On Facebook
Casey-barber

About Casey

Casey loves the Mets, Pittsburgh, and all things food, which she writes about on Good. Food. Stories. She's sharing her heritage and authentic Italian recipes as our Italian Fanatic.

Around the Web

    More From Food Fanatic

    Smoked-pork-shoulder-photo

    Smoked Pork Shoulder that's Worth the Wait

    Smoked Pork Shoulder has to be cooked low and slow, but it's worth every second. Use David's spice rub to make every bite incredible.
    Gluten-free-fried-rice-photo

    Gluten Free Fried Rice: Skip the Takeout!

    Gluten free fried rice makes it easy to want to skip the takeout tonight. Lots of veggies, some crispy ground pork - how about that?!
    Grilled-halibut-steaks-photo

    Grilled Halibut Steaks Full of Flavor

    Grilled Halibut Steaks marinated with lemon and rosemary makes for a quick and easy weeknight meal. Serve it with asparagus for a complete dinner.
    Pork-and-black-beans-photo

    Pork and Black Beans: Barbecue Slow Cooker Magic

    Pork and black beans that are sweet, tangy, and perfectly barbecue. It's a no-fuss or frills slow cooker meal!

    Emily-caruso
    jellytoastblog.com

    I have to admit that I've never cooked lamb before (I know, it's crazy) but it is on my list of goals for this year: cook lamb. I love to eat lamb, but for some reason it just intimidates me to cook it. This recipe seems like a great recipe to get myself started. Plus, I love, love these photos! Beautiful!

    Stephie-swope
    eat-your-heart-out.net

    Casey, how did you know that lamb is one of my favorite foods ever?? We have roast leg of lamb every Easter (this year I purchased TWO 4-pounders for 3 people...we might have a problem...), but I love that you are encouraging us to think of it as more than a special-occasion meal! Delish.

    Somethingswanky
    somethingswanky.com

    This looks incredible!!