Lamb Chops with Gremolata Goat Cheese Crumbles
- ½ cup (3 ounces) crumbled soft fresh goat cheese
- ¼ up pitted green olives, minced
- 2 tablespoons finely chopped fresh oregano
- 2 teaspoons finely grated lemon zest
- 8 (¾- to 1-inch-thick) lamb rib or loin chops
- Fine sea salt or kosher salt and freshly ground pepper, to taste
- 2 tablespoons vegetable oil
- Lemon wedges (optional), for serving
- Fresh oregano sprigs (optional), for garnish
Instructions:
Keep a stash of lamb chops in the freezer to whip up this fuss-free dinner in no time flat.
- In a medium mixing bowl, combine the goat cheese, olives, oregano, and lemon zest and toss with a fork to combine.
- Sprinkle the lamb chops on both sides with salt and pepper. In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Working in batches, add the lamb chops and cook to the desired doneness, 3 to 5 minutes per side for medium-rare. (Place the first batch of cooked lamb on a platter and tent with foil while cooking the remaining lamb.)
- To serve, arrange the lamb chops on a large platter (or divide among plates) and sprinkle the goat cheese mixture over the chops. Serve the lamb chops with lemon wedges and garnish with oregano sprigs, if desired.