Ingredients
Preparation and cooking about 15 minutes
Directions
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. Makes 4 servings.