Recipe provided by | ALL DAY I DREAM ABOUT FOOD
Servings: 8 chops Prep Time: 1 hour and 10 minutes Cook Time: 10 minutes
INGREDIENTS
GREMOLATA
1 cup parsley leaves, loosely packed
Grated zest of 2 lemons
2 cloves garlic, minced or pressed
LAMB CHOPS
2 tbsp olive oil
Juice of 1 lemon
2 tbsp gremolata
Salt and pepper
1 rack of American Lamb cut into individual chops (8 rib chops)
2 tbsp avocado oil
DIRECTIONS
GREMOLATA
On a cutting board, mince the parsley leaves finely. Add the lemon zest and garlic cloves and mince the whole mixture together a few times. Transfer to a bowl.
LAMB CHOPS
In a large sealable plastic bag, combine the olive oil, lemon juice, 2 tablespoons of the gremolata, salt, and pepper. Add the chops and toss in the bag to coat well with the marinade.
Refrigerate at least 1 hour and up to 4 hours. Remove and let come to room temperature for at least 30 minutes.
In a large skillet, heat the oil over medium heat until shimmering. Add the chops in a single layer and cook to desired doneness, about 3 minutes per side for medium rare.
Serve chops topped with additional gremolata.