Equipment
Ingredients
Lamb
- 8 lamb rib chops, room temperature
- 15 ml olive oil
- 5 g kosher salt
- 2 g black pepper, freshly cracked
- 5 g fresh rosemary, whole sprigs
- 3 garlic, crushed
Summer Vegetable Stew
- 30 ml olive oil
- 150 g yellow onion, diced
- 2 garlic, minced
- 3 g fresh sage, finely chopped
- 300 g zucchini, diced into 1cm cubes
- 200 g green beans, trimmed and cut into 2cm pieces
- 200 g sweet corn kernels, cut from the cob
- 120 ml chicken broth
- 4 g kosher salt
Gremolata
- 30 g fresh flat-leaf parsley, finely minced
- 5 g lemon zest
- 1 garlic, finely minced
Nutrition (per serving)
Method
Combine the minced parsley, lemon zest, and finely minced garlic in a small bowl. Mix thoroughly and set aside until serving.
Using a dedicated produce cutting board to prevent cross-contamination from raw meat, dice the onion and zucchini, cut the green beans, and shear the corn kernels from the cob.
Pat the lamb chops completely dry with paper towels, then season generously on all sides with kosher salt and freshly cracked black pepper.
Heat 30ml of olive oil in a large saucepan over medium heat. Add the diced yellow onion and minced garlic, sauteing until the onions become translucent and aromatic.
Stir the zucchini, green beans, sweet corn kernels, chopped sage, broth, and salt into the saucepan. Bring to a gentle bubble, then lower the heat and simmer gently until the vegetables are tender but still bright green.
While the stew simmers, heat 15ml of olive oil in a large heavy-bottomed skillet over medium-high heat. Working in batches if necessary, add the lamb chops and sear until a deep golden-brown crust forms on the bottom side.
Flip the lamb chops. Add the crushed garlic cloves and rosemary sprigs to the pan. Cook until the internal temperature reaches 54°C/130°F for medium-rare, or 60°C/140°F for medium.
Transfer the cooked lamb chops to a clean meat cutting board or plate. Tent loosely with foil and let them rest to allow the juices to redistribute.
Divide the warm summer vegetable stew among shallow dining bowls. Top each serving with the rested lamb chops and spoon the fresh gremolata generously over the meat and vegetables.
Chef's Notes
- Always use separate cutting boards and unwashed utensils for raw lamb and fresh produce to strictly avoid cross-contamination in the kitchen.
- Thoroughly dry your lamb chops with paper towels before seasoning; any surface moisture creates steam in the pan, actively preventing a proper Maillard crust from forming.
- When cutting corn from the cob, scrape the dull back side of the knife down the cob afterward to release the starchy corn milk directly into your stew, naturally thickening the broth.
- Make the gremolata just before you plan to serve the dish. The essential oils in the lemon zest and parsley are highly volatile and will lose their bright, punchy aroma if left sitting for too long.
- To maximize flavor, try holding the lamb chops vertically with tongs to render the fat cap before laying them flat in the pan. This coats the pan in savory lamb fat and improves the final texture of the chop.
Storage
Refrigerator: 3 days — Store the lamb and stew in separate airtight containers. Gremolata loses vibrance quickly and is best made fresh.
Reheating: Gently reheat stew on the stovetop over low heat. Reheat lamb chops briefly in a warm pan just until heated through to avoid overcooking.
