- Prep time
- 25 minutes, plus 1 hour marinating
- Cook time
- 10–15 minutes, plus 10 minutes resting
- 4–6 servings
Tender lamb, purple carrots, fragrant gremolata: this dish has everything you need for a complete spring meal that's as colorful as it is flavorful.
- 6 lamb loin chops (5–6 ounces each), 1½–2 inches thick
- Salt and black pepper, to taste
- 1 head garlic, chopped and divided
- 2 sprigs rosemary, chopped
- Zest of 4 lemons, chopped and divided
- ½ bunch Italian parsley, chopped fine
- 6 tablespoons olive oil, divided
- 2 tablespoons butter
- 6 purple carrots, peeled and halved lengthwise
- 2 sprigs thyme, picked
- 8 ounces beef stock
- ½ bunch watercress, to garnish
Season lamb chops to taste with salt and black pepper. Rub half of the garlic onto both sides of the lamb chops and then sprinkle with the chopped rosemary. Let sit at room temperature for 1 hour.
While lamb is marinating, make the gremolata. Mix together half of the remaining garlic with the zest from 3 lemons, chopped parsley and 4 tablespoons olive oil. Season with salt and set aside until ready to serve.
Heat a large sauté pan on medium-high heat. Remove any excess garlic and rosemary from the lamb chops. Add 2 tablespoons olive oil to the pan. When it just begins to shimmer and smoke, add the lamb chops and sear on one side until well browned, about 2–3 minutes. Turn over and brown the other side. After both sides have browned, sear the fat side for 1 minute and the bone side for 30 seconds.
When all sides have browned, lay flat again and add the butter, along with the remaining garlic and lemon zest. Let butter froth and then baste the lamb chops for 1–2 minutes, turning over once to facilitate even cooking. At this point, chops should be medium-rare to medium. Remove from pan and let rest for 10 minutes. If a more well-done result is desired, continue to baste for an additional 1–2 minutes for medium or 3–4 minutes for medium-well.
Drain any excess oil from the pan and return to the heat. Add the carrots, cut-side down, and sear for 1–2 minutes. Adjust heat as necessary to prevent burning. Add the thyme and toss, then add the beef stock. Bring to a simmer and cook the carrots until just tender. Arrange chops and carrots on a serving platter. Pour any remaining cooking liquid over the chops, sprinkle with gremolata and garnish with sprigs of watercress.