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!
- 8–12 lamb chops, frenched, cut down to a single chop.
Olive oil for brushing
salt and pepper to taste
Italian Style 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 anchovy ( optional)
⅛ cup T lemon juice
⅓ cup olive oil
2 teaspoons caper “liquid”
2 tablespoons capers
Salt and pepper to taste
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 on the inside, so a hot grill is essential. When cooked to desired temperature, platter or plate and serve with Italian Salsa Verde spooned over top.
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.
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