Grilled Lamb Chops With Mint Salsa Verde

2
Servings
40m
Prep Time
12-15m
Cook Time
52m
Ready In


"Succulent lamb chops seared over a charcoal grill or indoor grill pan and than partnered with a delicious Mediterranean salsa verde flavored with anchovies, capers, and herbs."

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (470.8 g)
  • Calories 1422.2
  • Total Fat - 119.4 g
  • Saturated Fat - 21.3 g
  • Cholesterol - 208 mg
  • Sodium - 3694.7 mg
  • Total Carbohydrate - 10.1 g
  • Dietary Fiber - 4.9 g
  • Sugars - 0.2 g
  • Protein - 77.7 g
  • Calcium - 292.5 mg
  • Iron - 8.5 mg
  • Vitamin C - 37.6 mg
  • Thiamin - 1.5 mg

Step 1

Place the lamb chops in a small baking dish, rub with 2 tablespoons oil, and season with salt and pepper. Set aside to rest for 30 minutes.

Step 2

Meanwhile, make the salsa verde: In a medium bowl, combine the mint, parsley, tarragon, capers, chile flakes, anchovies, and garlic. Slowly drizzle in the remaining 3/4 cup oil while stirring with a fork; set aside.

Step 3

Build a medium-hot fire in a charcoal grill, or heat a gas grill to medium-high. (Alternatively, heat a cast-iron grill pan over medium-high.) Add the lamb and cook, flipping once, until browned, crusty, and cooked to desired temperature, 6–8 minutes for medium rare if using loin chops (rib chops will take only 4 minutes or so to reach medium rare). Transfer the lamb to a platter and serve with the salsa verde.

Tips & Variations


No special items needed.

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