Lamb chops are well-suited for a special occasion, and here they pair well with the bold flavors of garlic and rosemary. The bright herb and citrus notes of gremolata provide a nice contrast to the richness of the meat; serve roasted potatoes or braised white beans on the side.
Roasted Lamb Chops with Gremolata
2 racks of lamb, each 7 or 8 ribs and 1 1/2-2 lb., frenched by butcher
4 garlic cloves, thinly sliced
4 fresh rosemary sprigs, roughly chopped
2 1/2 Tbs. extra-virgin olive oil
Sea salt and ground pepper
Gremolata, for serving (recipe follows)
Place lamb racks in a large bowl. Add garlic, rosemary and 2 tablespoons olive oil, and turn racks to coat evenly with ingredients. Transfer racks with seasonings to a large resealable plastic bag and refrigerate for at least 6 hours or up to overnight.
Preheat oven to 425ºF. Scrape off most of marinade from lamb and reserve. Season lamb with salt and pepper and allow to come to room temperature. Heat a large frying pan over high heat, add remaining 1 1/2 teaspoons olive oil, and heat until shimmering. Place lamb racks in pan and sear on all sides until well browned.
Transfer lamb racks to a rimmed baking sheet and scatter reserved marinade on top. Roast until an instant-read thermometer inserted into thickest part of meat away from bone registers 130ºF to 140ºF for medium-rare, about 15 minutes.
Remove lamb from oven and let rest for 5-10 minutes. To serve, slice lamb into individual chops and top with gremolata, serving extra on the side. Serves 4.
2 cloves garlic
2 cups fresh flat-leaf parsley leaves
1 1/2 Tbs. grated lemon zest
2 Tbs. extra-virgin olive oil
Salt and ground pepper
Place garlic cloves on a cutting board, crush lightly, and then chop for 30 seconds. Add parsley and continue to chop for 1 minute. Scrape into a serving bowl, add lemon zest, olive oil, and salt and pepper, and stir to combine. Serve atop or alongside meat, especially veal or lam, or fish. Makes about 2 cups.
Find more recipes for entertaining in our cookbook Williams-Sonoma Cooking for Friends, by Alison Attenborough and Jamie Kimm.