Lamb Loin Chops with Pomegranate Gremolata

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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 lambs 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.

I like to think of lamb loin chops as the filet mignon of lamb;  tender, succulent and full of flavor.  I enjoy using the outdoor grill or a stovetop pan grill when cooking this cut of meat.  When you use such a great product such as Lava Lake Lamb, there is no need to over season, simply a little salt and pepper before searing on each side.  We prefer to eat lamb on the medium rare side, so I cook the meat until the internal temperature reaches 135, and then I let the meat rest for 5 minutes before serving.  Always comes out perfectly!  This holiday inspired pomegranate gremolata is perfect served with meat and the freshness enhances the flavor and cuts through any of the good fats.  You will love this one!

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 Recipe:  Lamb Loin Chops with Pomegranate Gremolata

Tools:

• Meat Thermometer
• Chopper

Ingredients:

4 small Lava Lake lamb loin chops
1/2 bunch of Italian parsley, leaves only
1 large garlic clove, peeled
zest from one lemon
1 pomegranate, seeds only
kosher salt
black pepper

How To:

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.
Eat.

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