Ingredients
The following ingredients have 5 Servings
- 8-12 lamb chops, frenched, cut down to a single chop.Olive oil for brushingsalt and pepper to tasteItalian Style Salsa Verde:1 cup Italian parsley ( packed, tender stems ok) or sub part fresh mint1 tablespoon fresh rosemary1 fat garlic clove2 teaspoons lemon zest1 anchovy ( optional)⅛ cup T lemon juice⅓ cup olive oil 2 teaspoons caper “liquid” 2 tablespoons capersSalt and pepper to taste
Instruction
- 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.
