Spring Lamb Chops

Ingredients

• lamb chops (trimmed of excess fat) — 4 chops
• extra virgin olive oil — 2 tbsp
• garlic cloves, minced — 2 cloves
• fresh parsley, finely chopped — 15g
• fresh mint leaves, finely chopped — 10g
• lemon zest — 1 lemon
• sea salt — 1 tsp
• black pepper — 0.5 tsp

Method

1. 1

   Remove lamb chops from the fridge 15 minutes before cooking to bring them to room temperature.

2. 2

   Season the lamb chops generously on both sides with sea salt and black pepper.

3. 3

   Heat the frying pan over medium-high heat and add 1 tbsp of olive oil.

4. 4

   Place the lamb chops in the pan and sear for 3-4 minutes on each side for medium-rare, or longer depending on thickness and preference.

5. 5

   While the lamb cooks, mix the remaining 1 tbsp of olive oil, minced garlic, chopped parsley, chopped mint, and lemon zest in a small bowl to create the gremolata.

6. 6

   Remove the lamb from the pan and let it rest for 3 minutes on a warm plate.

7. 7

   Top the rested chops with the fresh herb mixture and serve immediately.