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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
1

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.

2

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.

3

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