Description
Simple flavorful grilled single lamb chops, topped with the most flavorful Italian style Salsa Verde ( Herb Caper Sauce) perfect for the summer entertaining- either as a appetizer, or main course. Full flavored and so easy!
Ingredients
Units
Scale
- 8–12 lamb chops, frenched, cut down to a single chop.
- Olive oil for brushing
salt and pepper to taste
Italian Salsa Verde:
- 1 cup Italian parsley ( packed, tender stems ok) or sub part fresh mint
- 1 tablespoon fresh rosemary
- 1 fat garlic clove
- 2 teaspoons lemon zest
- 1–2 anchovy ( optional)
- 2 tablespoons lemon juice
- 1/3 cup olive oil
- 2 teaspoons caper “liquid”
- 2 tablespoons capers
- Salt and pepper to taste, add chili flakes if you like.
Instructions
- Preheat grill to med-high heat.
- Brush lamb chops with olive oil and season with salt and pepper.
- Make Italian Salsa Verde: place herbs, garlic, lemon zest, and optional anchovy in a food processor. Pulse repeatedly until uniformly chopped. Add lemon juice, olive oil and caper liquid. Pulse to combine ( but do not make this smooth). Scrape into bowl. Stir in capers. Add salt and pepper to taste.
- 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 the desired temperature ( 125-135F), platter or plate and serve with Italian Salsa Verde spooned over the top.
Notes
Notes: You can order your lamb already “frenched” from the butcher or meat counter to keep this simple and easy. Then, with a sharp knife, simply slice down between each bone to create a single chop about 1 inch thick.
Nutrition
- Serving Size: 2 lamb chops with 2 tablespoons salsa verde
- Calories: 518
- Sugar: 0.1 g
- Sodium: 470.5 mg
- Fat: 49 g
- Saturated Fat: 18.7 g
- Carbohydrates: 1.1 g
- Fiber: 0.5 g
- Protein: 18.2 g
- Cholesterol: 90.4 mg