Preparation:
Preparation time: 15 mins
Cooking time: 30 mins
Serving: 6
Ingredients:
- 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.
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