Grilled Lamb Chops With Mint Salsa Verde
Recipe: #37420
September 20, 2021
Categories: Lamb/Mutton, Native American, Romantic Dinner Sunday Dinner, Grilling (Outdoor), Gluten-Free, No Eggs, Non-Dairy, Herbs, more
"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."
Ingredients
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 by Step Method
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
No special items needed.