Lamb Chops With Rosemary-Orange GremolataMakes

4 servings
(Preparation and cooking about 15 minutes)

For the lamb:
Eight 6-ounce lamb loin chops
2 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground black pepper

For the gremolata:
2 garlic cloves, peeled
1/2 teaspoon salt
1 1/2 cups flat-leaf parsley
2 sprigs fresh rosemary, leaves stripped
2 teaspoons finely grated orange zest
2 teaspoons red wine vinegar
2 tablespoons extra-virgin olive oil

For the lamb: Position a broiler pan on a rack 4 to 6 inches from the broiler and
preheat to high. Brush the chops with the olive oil and season with salt and
pepper to taste. Lay the chops carefully on the hot pan and broil, turning once -
7 minutes for rare, 8 minutes for medium, and 9 minutes for well-done. Remove
from the oven and set aside for 5 minutes. Meanwhile, for the gremolata: Smash
the garlic cloves, sprinkle with the salt, and, with the side of a large knife,
mash and smear the mixture to a coarse paste. Chop the parsley and rosemary
leaves with the garlic paste; put the mixture in a small bowl and stir in the
orange zest, vinegar and the 2 tablespoons olive oil. Divide the chops among 4
plates and spoon some of the gremolata over them; serve.

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