Mint is a traditional accompaniment to lamb, but here it’s mixed with lemon zest and garlic for a modern twist. You can double the recipe if you have two very large frying 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.
Panfried Lamb Chops with Lemon-Mint Gremolata
6 single-rib lamb chops, about 2 1/2 oz. (75 g.) each
1 Tbs. olive oil
1 tsp. minced fresh rosemary
Kosher salt and freshly ground pepper
For the lemon-mint gremolata:
Grated zest of 1 lemon
1 clove garlic, minced
1 Tbs. minced fresh mint
Pat the chops dry and rub on all sides with the oil. Let stand at room temperature for 30 minutes. 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 frying 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, for 2 minutes. Season with salt, turn, 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 30 minutes.
Meanwhile, make the gremolata: In a small bowl, stir together the lemon zest, garlic and mint.
Heat the frying pan over medium-high heat. When it is hot, return the chops to the pan and reheat on each side for 30 seconds. Arrange on warmed plates, top with the gremolata, and serve at once. Serves 2-3.