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Grilled Lamb Lollipops with an Italian herb sauce called Salsa Verde. Bursting with incredible Mediterranean flavors, serve this as an appetizer or main course. |

Grilled Lamb Chops with Salsa Verde

  • Author: Sylvia Fountaine
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 4-6
  • Category: Main - Lamb
  • Method: Grilled
  • Cuisine: mediterranean


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! 


  • 812 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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