Wood-Fired Oven Roasted Lamb Chops in front of Dome (Second Generation) recipe poster image

Wood-Fired Oven Roasted Lamb Chops

Hosting? The Dome XL and Daniele Uditi (@danieleuditi) have you covered. Try these wood-fired lamb chops complete with gremolata and Calabrian chilli oil.

Prep Time
20 minutes + marinating time
Cook Time
6-8 minutes
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Ingredients

Serves
4

For the lamb

  • 8 lamb rib chops, Frenched
  • 3 tbsp olive oil
  • 4 garlic cloves, minced
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme leaves
  • Zest of 1 lemon
  • Kosher salt and freshly ground black pepper

For the gremolata

  • Zest of 1 lemon
  • 1 garlic clove, finely grated
  • 2 tbsp flat-leaf parsley, finely chopped
  • 1 tbsp mint, finely chopped (optional)
  • 1 tbsp olive oil
  • A pinch of sea salt

For the Calabrian chilli oil

  • 2 tbsp Calabrian chilli paste (jarred or homemade)
  • 60ml extra virgin olive oil
  • 1 garlic clove, smashed
  • 1 tsp red wine vinegar (optional)

To garnish

  • Charred lemon wedges
  • A few sprigs of fresh herbs (such as parsley, mint or thyme)

Instructions

Prevent your screen from going dark as you follow along.

Step 1

To preheat, fire up the Gozney to 345–370°C / 650–700°F. Burn the wood to embers and push them to the back or side of the oven. Allow the flames to settle slightly for more even, radiant heat, keeping a live flame for charring.

Step 2

To marinate the lamb, combine the olive oil, garlic, rosemary, thyme, lemon zest, salt and pepper in a bowl. Rub generously over the lamb chops and leave to marinate at room temperature for 30–60 minutes, or refrigerate for up to 4 hours

Step 3

To make the gremolata, mix the lemon zest, garlic, parsley, mint (if using), olive oil and a pinch of sea salt. Set aside at room temperature or chill until ready to use.

step 4

To make the chilli oil, warm the olive oil in a small pan (do not boil). Add the smashed garlic and cook gently until lightly golden. Remove the garlic, then stir in the Calabrian chilli paste and red wine vinegar. Set aside to infuse off the heat.

Step 5

To cook the lamb, preheat a cast iron pan or hot plancha in the oven. Add the lamb and roast for 2–3 minutes per side, flipping once, until nicely charred on the outside and medium-rare in the centre (about 52°C / 125°F internal temperature). Rest for 5 minutes before serving.

Step 6

To serve, arrange the lamb chops on a platter or wooden board, spoon the gremolata over the top and drizzle with warm Calabrian chilli oil. Garnish with charred lemon wedges and fresh herbs if desired.

Author Danielle Uditi avatar
Danielle Uditi

Pizza Chef + Restaurateur

United States

Fun-loving Italian pizzaiolo who's known globally for his pizza skills at LA hot spot, Pizzana.

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