.
Happy last Wednesday of March, folks. Spring has officially arrived in the mountains, which means three things: the pollen is thick enough to write your name in, the tourists are back asking where the nearest Starbucks is (bless their hearts), and we’re all pretending we’re going to start that garden.
But before we get too caught up in spring cleaning and lying to ourselves about eating more salads, let’s celebrate the season the way our ancestors intended: by cooking something unnecessarily fancy that’ll make our dinner guests think we went to culinary school instead of just watching too much Food Network.
I present to you: Pan-Seared Lamb Chops with Mint-Pistachio Gremolata and Red Wine Reduction. It’s springtime on a plate, it costs more than your car payment, and it’s absolutely worth every penny.
Now, I know what you’re thinking: “Lamb? In Murphy? What am I, the Queen of England?” But hear me out. Spring lamb is traditional this time of year, and if you’re going to spend money on anything, it should be on meat that makes you feel fancy while wearing sweatpants at your own dining room table.
The genius here is the gremolata – an Italian herb situation that’s basically parsley’s overachieving cousin. We’re mixing fresh mint (because spring), toasted pistachios (because we’re fancy now), lemon zest, and garlic into a bright green confetti that cuts through the richness of the lamb like a knife through butter. Or like tourists through our two-lane downtown on a Saturday.
These lamb chops cook fast. The key is a screaming hot pan, good quality meat, and the confidence to not mess with it while it’s searing. Leave it alone. Like your teenager’s bedroom door. Some things develop better without interference.
Pan-Seared Lamb Chops with Mint-Pistachio Gremolata and Red Wine Reduction
Ingredients for the Lamb:
- u 8 lamb rib chops (frenched, 1½ inches thick).
- u 2 tablespoons olive oil.
- u 3 cloves garlic, smashed.
- u 3 sprigs fresh rosemary.
- u 2 tablespoons butter.
- u Salt and black pepper.
Ingredients for the Gremolata:
- ½ cup fresh mint leaves, finely chopped.
- ½ cup fresh parsley, finely chopped.
- ⅓ cup shelled pistachios, toasted and chopped.
- 2 cloves garlic, minced.
- Zest of 1 lemon.
- 3 tablespoons olive oil.
- ¼ teaspoon salt.
Ingredients for the Red Wine Reduction:
- 1 cup dry red wine.
- 1 cup beef stock.
- 2 tablespoons butter.
- 1 shallot, minced.
- 1 teaspoon fresh thyme leaves.
- Salt and pepper to taste.
Instructions: Make the gremolata by combining mint, parsley, pistachios, garlic, lemon zest, olive oil and salt. Mix well and set aside. For the reduction, combine wine, stock, shallot and thyme in a saucepan. Bring to a boil, reduce heat and simmer until reduced by half, about 15 minutes. Strain, return to pan and whisk in butter. Season with salt and pepper. Keep warm.
Pat lamb chops completely dry and season generously with salt and pepper. Heat olive oil in a large cast-iron skillet over high heat until smoking. Add garlic and rosemary, then immediately add lamb chops. Sear 3 minutes without moving them. Flip, add butter and cook another 3 minutes for medium-rare (internal temp 130°F). Baste with the butter while cooking.
Let chops rest 5 minutes. Serve two chops per person, drizzle with red wine reduction and top generously with gremolata.
Spring has sprung, your taste buds are singing and you just made restaurant-quality lamb in your own kitchen. That’s something worth celebrating.
Barry Cohen welcomes your thoughts, suggestions and feedback. Email him at barrycohen210@gmail.com.