“I have written about my love affair with Lava Lake Lamb many times, so I will not go into it again. That being said; I will say, that I love their lamb as well as everything about the company and their best practices for raising their animals. It is some of the best lamb I have ever eaten, and I always welcome the opportunity to work with them. I am in the middle of lamb heaven right now working on some recipes, and wanted to share this one right away. It is a very approachable recipe for Lamb Loin Chops with Pomegranate Gremolata and is elegant enough for a dinner party as well as simple enough for a weeknight meal.”
~ Denise Woodward, Chez Us
- 4 Lamb Loin Chops
- 1/2 bunch of Italian parsley, leaves only
- 1 large garlic clove, peeled
- zest from one lemon
- 1 pomegranate, seeds only
Remove the meat from the refrigerator, 30 minutes before cooking.
Place the parsley and garlic into the food chopper and chop. Pour into a bowl.
Zest the lemon into the parsley, then stir in the pomegranate seeds.
Season to taste with salt. Set aside.
Preheat the grill or the grill pan over medium heat.
Season the meat with salt and pepper.
Sear one side, until golden marks appear, about 2 - 3 minutes. Flip and sear the other side.
Cook until the internal temperature is 135 for medium rare or 155 for medium or 165 for well done.
Remove from the heat, and let sit for 5 minutes before serving, the meat will continue cooking to perfection.
Serve with the pomegranate gremolata.