Lumina Lamb Chops* (gf) Recipe

Trim and pat dry

Trim excess fat from the lamb chops if desired and pat the chops dry with paper towels. Room-temperature meat sears more evenly; allow chops to sit 20 minutes if refrigerated.

Prepare marinade

In a medium bowl whisk together yogurt (if using), vadouvan spice blend, minced garlic, lemon juice, olive oil, kosher salt and black pepper until smooth and combined.

Marinate chops

Place lamb chops in a shallow dish or resealable bag and pour the marinade over them, turning to coat each chop thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours. If you prefer stronger vadouvan flavor without yogurt, simply rub the vadouvan, garlic, salt, pepper and oil directly onto the chops and rest 30–60 minutes.

Toast pistachios

Heat a small dry skillet over medium heat. Add the shelled pistachios and toast, stirring or shaking the pan, until fragrant and lightly golden, about 2–3 minutes. Remove from heat and let cool slightly.

Chop and combine

Using a sharp knife or food processor pulse, coarsely chop the toasted pistachios (do not over-process into a paste). Combine the chopped pistachios with chopped fresh mint, parsley (if using), lemon zest, lemon juice, olive oil, sea salt and red pepper flakes in a small bowl. Taste and adjust seasoning. The texture should be a moist, crumbly gremolata that will cling to the chops.

Preheat pan or grill

If using a heavy skillet (cast iron) or grill, preheat over medium-high heat until very hot. Lightly oil the grate or brush oil on the chops to prevent sticking.

Sear the lamb chops

Remove excess marinade from the chops (shake off or blot gently). Sear the chops in the hot skillet or on the grill for 3–4 minutes per side for medium-rare (internal temperature 130–135°F / 54–57°C). For thicker chops or desired doneness, adjust time: 4–5 minutes per side for medium, longer as needed. Avoid overcrowding; cook in batches if necessary.

Rest

Transfer cooked chops to a cutting board, tent loosely with foil and rest for 5–7 minutes to allow juices to redistribute.

Top with gremolata

Just before serving, spoon or press the mint-pistachio gremolata onto the top of each chop so it adheres. Drizzle each chop lightly with pistachio oil or extra-virgin olive oil and finish with a pinch of flaky sea salt.

Serve

Serve the Lumina Lamb Chops warm over a small bed of microgreens or baby arugula if desired. Offer lemon wedges on the side for extra brightness.