Grilled Lamb Lollipops With Salsa Verde
Recipe provided by American Lamb Board courtesy of Feasting at Home.
Servings: 4-6, Prep Time: 15 minutes, Cook Time: 30 minutes
Directions
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.
Grilling the Lollipops
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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Ingredients
The Lamb - 8-12 American 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 subpart fresh mint
- 1 tablespoon fresh rosemary
- 1 fat garlic clove
- 2 teaspoons lemon zest
- 1 anchovy ( optional)
- 1/8 cup T lemon juice
- 1/3 cup olive oil
- 2 teaspoons caper “liquid”
- 2 tablespoons capers
- Salt and pepper to taste
