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Searing the lamb chops is a quick and easy way to cook them and lock in their delicious flavor! The lamb chops are tossed with a crunchy, flavorful gremolata that complements the lamb beautifully. Pair this lamb chop dish with Netofa Latour Red.
6 to 8 lamb chops
Manischewitz Kosher Salt, to taste
freshly ground Gefen Black Pepper, to taste
1 bunch parsley, checked or bug-free
zest of 1 lemon
1/4 cup pistachios, chopped
1 tablespoon Tuscanini Olive Oil
Manischewitz Kosher Salt, to taste
freshly ground Gefen Black Pepper, to taste
Season with salt and pepper. Heat skillet with half a teaspoon oil to medium-high – hot but not smoking. Reduce heat.
Cook lamb chops three minutes on one side and flip and cook an additional three minutes on the other side for medium rare. Sprinkle with gremolata (see below) before serving.
Mince the parsley. Combine the remaining ingredients in a bowl and mix well. Season with additional salt and pepper as needed.
Sponsored by Royal Wine
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