Grilled Lamb Chops with Salsa Verde
Frenched lamb chops seared over a hot grill until charred outside and rosy within, served with a bright Italian-style salsa verde.
🍳 Cook: 10 min
Ingredients
| 8–12 | lamb chops, frenched | |
| — | olive oil, for brushing | |
| — | salt and pepper | |
| 1 cup | 240 ml | Italian parsley (or part fresh mint) |
| 1 tbsp | 15 ml | fresh rosemary |
| 1 | fat garlic clove | |
| 2 tsp | 10 ml | lemon zest |
| 1 | anchovy (optional) | |
| 1/8 cup | 30 ml | lemon juice |
| 1/3 cup | 80 ml | olive oil |
| 2 tsp | 10 ml | caper liquid |
| 2 tbsp | 30 ml | capers |
| — | salt and pepper |
Instructions
- Preheat the grill to medium-high heat.
- Brush the lamb chops with olive oil and season with salt and pepper.
- Make the salsa verde: place the parsley (and mint), rosemary, garlic, lemon zest and the optional anchovy in a food processor. Pulse repeatedly until uniformly chopped. Add the lemon juice, olive oil and caper liquid and pulse to combine, but do not make it smooth. Scrape into a bowl, stir in the capers and season with salt and pepper.
- When the grill is hot, sear the chops for a few minutes on each side. You want good grill marks while leaving them slightly rare inside, so a hot grill is essential. When cooked to your desired temperature, plate and serve with the Italian salsa verde spooned over the top.
Note: You can order the lamb already frenched from the butcher; then, with a sharp knife, slice down between each bone to create single chops about 1 inch thick.