Grilled Lamb Chops
Ingredients
The lamb chops
-
8–12
pieces
lamb chops, frenched, cut down to a single chop
-
to taste
salt
-
to taste
pepper
-
as needed
tablespoons
olive oil for brushing
Italian Salsa Verde
-
1
cup
Italian parsley, packed (or sub part fresh mint)
-
1
tablespoon
fresh rosemary
-
1
clove
fat garlic
-
2
teaspoons
lemon zest
-
1–2
pieces
anchovy (optional)
-
2
tablespoons
lemon juice
-
⅓
cup
olive oil
-
2
teaspoons
caper liquid
-
2
tablespoons
capers
-
to taste
salt
-
to taste
pepper
-
to taste
chili flakes (optional)
Instructions
- Preheat the grill to medium-high heat.
- Brush lamb chops with olive oil and season with salt and pepper.
- Prepare the Italian Salsa Verde by blending herbs, garlic, lemon zest, and optional anchovy in a food processor until chopped.
- Add lemon juice, olive oil, and caper liquid to the processor and pulse to combine, then stir in capers and season to taste.
- Sear the lamb chops on the grill for a few minutes on each side until they have good grill marks and are slightly rare inside.
- Serve the lamb chops on a platter with Italian Salsa Verde spooned over the top.
Nutrition Facts (estimated)
Servings
4-6
Calories
518
Total fat
49g
Total carbohydrates
1.1g
Total protein
18.2g
Sodium
470.5mg
Cholesterol
90.4mg
You might also like