Lamb Chops & Gremolata

2 lamb shoulder chops
Kosher salt, for seasoning
Black pepper, for seasoning
2 tablespoons clarified butter or grapeseed oil
1 cup parsley, minced
1 whole lemon, zested
2 cloves garlic, made into paste
1/4 – 1/2 cup olive oil, plus extra as needed

1. Heat a large cast iron skillet over medium high heat. While cast iron heats, prepare lamb shoulder chops. Pat lamb chops dry with a paper towel to remove excess moisture. Season both sides with an even layer of salt and pepper.
2. Once cast iron is hot, add clarified butter or grapeseed oil. Add lamb chops to pan and sear until golden brown on both sides, flipping only once. The internal temperature for medium lamb should reach 130 degrees.
3. Once lamb is 130 degrees, set aside on a plate and let rest at least 10-15 minutes before slicing.
4. While lamb rests, prepare gremolata. Combine minced parsley, lemon zest, garlic and 1/4 cup olive oil. Stir to combine. Add additional oil to reach desired consistency. Taste for seasoning and add salt if necessary.
5. Top lamb chops with a spoonful or two of gremolata and serve. Enjoy!