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Lamb Chops with Gremolata

Lamb and Syrah is a seamless pairing, and this dish is impressive and easy to execute—leaving your guests wowed with little effort. Lamb has a mildly gamey flavor that lends itself to the wood and earth elements in the Syrah.

  • Prep time: 20 minutes

  • Total time: 40 minutes

  • Servings:   8

Ingredients

Lamb Chops

  • 3–4 racks lamb chops
  • 4 cloves garlic, peeled
  • 4–6 sprigs thyme
  • 2 tablespoons clarified butter or canola oil
  • Fleur de sel or sea salt to taste
  • Freshly cracked pepper to taste

 

Gremolata

  • 1 cup fresh oregano leaves (picked off stem)
  • 1 cup fresh parsley leaves
  • 1–2 cloves garlic, finely minced
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon zest
  • Pinch of fleur de sel or sea salt

 

Optional Sides

  • 2 bunches broccolini
  • 1 tablespoon olive oil
  • Fleur de sel to taste

 

Hasselback Potatoes

  • 6 Yukon Gold potatoes
  • 2 tablespoons melted butter or olive oil
  • Fleur de sel to taste
  • Freshly cracked pepper


Suggested Wine Pairing


2021 Syrah

2021 Syrah

$35


Retail

$28


Wine Society

Method

Gremolata:

  1. Finely chop the parsley and oregano, and mix in the garlic, olive oil, lemon juice, lemon zest, and salt.
  2. Adjust the seasoning to your taste.
  3. Set aside until ready to use, or up to 1 day.

 

Lamb Chops:

  1. Trim the excess fat off of the lamb chops and score the fat so that it renders once seared.
  2. Preheat oven to 420°F. Place a pan over medium-high heat and add clarified butter or oil. Meanwhile, season the lamb with salt and pepper. Place the lamb chops fat side-down in the pan, sear them until golden brown all over, and rotate them as needed to achieve caramelization (which happens when they’re golden brown on all sides).
  3. Using a separate casserole dish or oven-safe pan, pour in the thyme and garlic cloves, and place the lamb chops on top. At this point, the lamb chops can be set aside for up to 1 hour if needed.
  4. Cook the lamb chops in the oven at 420°F for approximately 12 to 15 minutes to reach an internal temperature of 125°F.
  5. Remove the lamb chops from the oven and baking dish, and allow them to rest on a cutting board or room-temperature surface for 5 to 10 minutes. This will allow the juices to go back into place and retain in the meat upon cutting it.
  6. Cut the lamb chops, sprinkle with fleur de sel, and drizzle with gremolata or serve on the side. 

 

Alternative Cooking Method - Grill the lamb chops. Upon finishing the grilled lamb chops, season the broccolini with olive oil and sea salt and grill for an easy side dish.

 

Hasselback Potatoes (Pictured):

  1. Preheat oven to 400°F. Peel, cut in half lengthwise, and thinly slice each Yukon Gold potato, being careful not to cut all the way through.
  2. Place the potatoes on a baking sheet and drizzle them with olive oil or melted butter. Season them with salt and pepper and cook at 400°F for approximately 30 minutes until golden brown.