These Cast Iron Lamb Chops with Gremolata are a fast and elegant skillet dinner made with tender lamb loin chops, seared to perfection in a hot skillet, and topped with a bright preserved lemon gremolata. Ready in under 20 minutes, this flavorful, garlicky dish is perfect for weeknights or special occasions.
Southern comfort food made easy and shareable – that's what Grits and Pinecones is all about.
If you'd told me I'd be singing the praises of lamb at a Tuesday night dinner table, I probably would've laughed, until I made these cast iron lamb chops with gremolata.
They're fast, flavorful, and made with lamb loin chops, the most tender cut and surprisingly affordable. My husband (a lifelong lamb skeptic) not only cleaned his plate, he went back for seconds. That's how I knew this one was a keeper.
Quick look at the recipe
- Ready in: Under 20 minutes (6-8 minutes cook time in a cast iron skillet)
- Primary protein: Lamb loin chops (the most tender and flavorful cut)
- Flavor profile: Savory, garlicky, and citrusy with a bright herbal finish
- Serves: 4
- Difficulty: Easy (a true no-fuss favorite)
- Best for: Date nights, dinner parties, or fast fancy weeknight meals
- Bonus: Naturally low-carb and gluten-free
Jump to:
- Quick look at the recipe
- Why you'll love this recipe
- Main ingredient notes and easy substitutions
- Recipe variations and twists
- How to make cast iron lamb chops with gremolata
- Serving ideas
- Recipe FAQs
- Tips for perfect results every time
- Looking for more easy, cast iron skillet dinner ideas? Try these next:
- Recipe:
Why you'll love this recipe
- Fast and fabulous: On the table in under 20 minutes, no fancy equipment required.
- Beginner-friendly: Like my recipe for roasted rack of lamb, it’s a perfect starter recipe for home cooks new to lamb.
- Flavorful yet simple: Bold flavors from a garlicky preserved lemon gremolata.
- Budget-conscious: Lamb loin chops are surprisingly economical and cook up beautifully in a cast iron pan.
- Husband-approved: My husband swore he didn't like lamb… until he polished off two of these chops and asked for more!
Main ingredient notes and easy substitutions
Let's talk ingredients: what you need, what you can swap, and how to make it work with what's in your pantry. The full list is waiting down in the recipe card.
- Lamb loin chops: These are the filet mignon of lamb, tender, juicy, and the perfect single-serving size. Look for chops that are about ¾ to 1 inch thick for the best results. Rib chops will also work if that's what you have.
- Preserved lemon: Adds salty-sour umami depth that's hard to beat. If you don't have any on hand, substitute with fresh lemon zest and a splash of lemon juice.
- Garlic: Use freshly grated garlic (not jarred) for the most intense flavor. I recommend using a microplane to grate your garlic.
- Parsley: Flat-leaf Italian parsley adds color and herbal brightness. Cilantro or mint can be used for a fresh twist.
Recipe variations and twists
- Add heat: Stir in a pinch of red pepper flakes or a drizzle of Calabrian chili oil to the gremolata for a spicy kick.
- Make it Mediterranean: Pair it with a feta-yogurt dip made with ½ cup of full-fat Greek yogurt, ¼ cup of feta, one tablespoon of olive oil, and a pinch of salt and pepper. Blend with a food processor until smooth and creamy. Pair with a side of orzo pasta pilaf.
- Rosemary rub: Add minced rosemary or thyme to the lamb seasoning for a classic herbaceous note.
How to make cast iron lamb chops with gremolata
- Season the lamb: In a bowl, toss the lamb chops with salt, pepper, and grated garlic until evenly coated.
- Sear: Heat the oil in a skillet over medium-high heat. Sear the lamb chops for 3- 4 minutes per side, or until they are browned and cooked to your desired degree of doneness, as measured by an instant-read meat thermometer. For medium doneness, remove the chops at 140˚F for a final temp of 145˚F.
- Rest: Transfer the lamb chops to a plate, cover them loosely with foil, and let them rest about 5 minutes while you make the gremolata.
- Mix the gremolata: Combine chopped preserved lemon (or zest), parsley, garlic, lemon juice, olive oil, and a pinch of salt and pepper in a small bowl.
- To serve: spoon the gremolata over the warm lamb chops, or serve it on the side.
Serving ideas
- Simple sidekick: Pair with twice-baked mashed potatoes or green beans with potatoes.
- Go light: Serve alongside a fresh cucumber, tomato, and vinegar salad.
- Make it a Southern supper: Add a side of Southern pea salad or field peas and snaps for a well-rounded meal.
Looking for more Southern-style side dish inspiration? Take a look at all of my popular side dishes.
Recipe FAQs
Lamb loin chops are cut from the waist of the lamb and resemble mini T-bone steaks. They’re the most tender and flavorful cut, perfect for pan-searing.
Yes, rib chops will work well in this recipe too. They're slightly smaller and leaner but just as delicious when seared properly.
Let them cool completely, then refrigerate in an airtight container for up to 3 days. They also can be tightly wrapped in foil and stored in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat gently in a skillet over low heat or wrap in foil and warm in a 300°F oven until heated through to avoid drying them out.
Gremolata is bright, citrusy, and garlicky with a touch of herbaceous freshness. It's the perfect contrast to rich, savory lamb.
Tips for perfect results every time
- Bring lamb to room temperature before searing for even cooking.
- Don't overcrowd the pan-sear in batches if necessary.
- Use an instant-read meat thermometer. The USDA recommends cooking lamb to 145°F and allowing it to rest for at least 3 minutes.
- Make the gremolata fresh just before serving for the brightest, boldest flavor.
Looking for more easy, cast iron skillet dinner ideas? Try these next:
If you've never cooked lamb before, this is your moment to shine. Every recipe on Grits and Pinecones is tested in my own kitchen and made with everyday cooks in mind; no fuss, just flavorful results. Let me know how it turns out in the comments, and if you convert a fellow lamb-skeptic like I did.
Recipe:
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Grits and Pinecones.
Cast Iron Lamb Chops with Gremolata
Equipment
- well-seasoned cast iron skillet
Ingredients
For the lamb:
- 8 lamb loin chops
- 1 tablespoon olive oil for searing
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 garlic clove grated
For the gremolata:
- 1 tablespoon finely chopped preserved lemon or lemon zest
- 1 tablespoon finely chopped parsley
- 1 garlic clove grated
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- Pinch of salt and pepper
Instructions
- Place the lamb chops in a mixing bowl. Add salt, black pepper, and the grated garlic. Toss to coat evenly.
- Heat the oil in a skillet over medium-high heat. Sear the lamb chops for 3- 4 minutes per side, or until they are browned and cooked to your desired degree of doneness, as measured by a meat thermometer. For medium doneness, remove the chops at 140˚F for a final temp of 145˚F. Set aside to rest.
- While the lamb is resting, in a small bowl, mix the preserved lemon, parsley, lemon zest, garlic, lemon juice, olive oil, and a pinch of salt and pepper.
- To serve, spoon the gremolata over the warm lamb chops, or serve it on the side.
Notes
- Bring lamb to room temperature before searing for even cooking.
- Don't overcrowd the pan-sear in batches if necessary.
- Use a meat thermometer to ensure the chops reach an ideal temperature of 145°F for safe, juicy results.
- Let the lamb rest for 5 minutes after cooking to allow juices to redistribute.
- Make the gremolata fresh just before serving for the brightest, boldest flavor.
Nutrition
Tip from Grits and Pinecones:
Don't crowd the skillet; a good sear needs elbow room.
About Grits and Pinecones:
Grits and Pinecones features easy, flavorful Southern comfort food recipes that anyone can make. From timeless casseroles and classic seafood to sweet Southern treats, it's all about no-fuss, go-to meals made with simple ingredients; perfect for sharing with family and friends.
Sharon Rigsby
I didn’t grow up eating lamb, but now I serve it often. These chops are such a quick and delicious way to get dinner on the table in a hurry.