Home Recipes Grilled Lamb Chops with Salsa Verde

Grilled Lamb Chops with Salsa Verde

Serves 4 Grill 15 min + 2-6 hr marinate

Ingredients

  • 4 lamb round bone chops
  • 3/4 cup dry red wine
  • 1/4 cup olive oil, plus more for salsa verde
  • 5 garlic cloves, minced, divided
  • 2 tbsp fresh oregano, chopped
  • 1 lemon, juiced, divided
  • 1 tbsp Dijon-style mustard
  • 1 tbsp red wine vinegar
  • 1/2 cup fresh parsley, chopped
  • 2 tbsp fresh mint, chopped
  • 1 tbsp capers, chopped
  • Kosher salt and black peppe

Method

  1. Whisk the red wine, 1/4 cup olive oil, half the garlic, oregano, half the lemon juice, mustard, and red wine vinegar into a marinade.
  2. Marinate the chops 2-6 hours in the refrigerator, turning occasionally.
  3. While the chops marinate, make the salsa verde: combine parsley, mint, remaining garlic, capers, remaining lemon juice, and enough olive oil to bring it together into a loose sauce. Season with salt.
  4. Remove chops from the marinade, pat dry, and discard the marinade. Season with salt and pepper.
  5. Grill over high heat, 3-4 minutes per side depending on thickness, until well charred outside and about 130-135°F internal for medium.
  6. Rest 5-7 minutes before serving.
  7. Spoon the salsa verde generously over the grilled chops.

Chef's tip

This cut is thinner and cooks faster than the shoulder blade chop, so it's the better candidate for a hot grill and a bright, fresh sauce rather than a long braise - keep the two on your menu distinct rather than treating every lamb chop the same way.

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