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Grilled Lamb Loin Chops with Spring Salsa Verde

Yields2 ServingsPrep Time15 minsCook Time10 minsTotal Time25 mins

Spring Herb Salsa Verde
 6 tbsp extra virgin olive oil
 ½ cup parsley, minced
 1 green onion, minced
 2 tbsp mint leaves, minced
 1 tbsp capers, rinsed, drained, and minced
 1 clove garlic, minced
 zest of 1 lemon
 ½ tsp sea salt
 ¼ tsp freshly ground black pepper
Lamb Loin Chops
 4 bone-in lamb loin chops
 sea salt and freshly ground black pepper, to taste
 2 lemons, halved

Salsa Verde: Pour olive oil into a small bowl, and whisk in remaining ingredients. Taste, and add sea salt or pepper as needed. Allow mixture to marinate at room temperature while you make the loin chops.


Loin Chops: Prepare a hot grill. Lights coals and allow them to get hot enough that you can’t hold you hand four inches above them for more than a few seconds. Bank coals to one side of grill to create a zone of high heat and a zone of indirect heat. For a gas grill, turn to medium high 10 -15 minutes before you plan to grill.


Just before grilling, sprinkle chops on both sides with sea salt and pepper. Set chops over hottest part of grill and grill 2 minutes. Flip, and grill 2 minutes more. Move chops over indirect heat, and grill 2 – 4 minutes longer or until internal temperature reaches 135°F. Rest chops 5 minutes.

Nutrition Facts

Servings 0