Recipe Provided ByElizabeth Stark of "Brooklyn Supper"
Spring Herb Salsa Verde
- 6 tablespoons extra-virgin olive oil
- 1/2 cup minced parsley
- 1 green onion, minced
- 2 tablespoons minced mint leaves
- 1 tablespoon capers, rinsed, drained, minced
- 1 clove garlic, minced
- Zest of 1 lemon
- 1/2 teaspoon sea salt
- 1/4 teaspoon fresh ground black pepper
American Lamb Loin Chops
- 4 American Lamb loin chops, bone-in
- Sea salt and fresh ground black pepper
- 2 lemons, halved
For the Spring Herb Salsa Verde: In a small bowl, pour in oil; whisk in parsley, onion, mint, capers, garlic, lemon zest, salt and pepper. Taste, season with salt and pepper as needed. Marinate mixture at room temperature.
For the American Lamb Loin Chops: Prepare a hot grill. Lights coals and allow them to get hot enough that you can’t hold your 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, preheat to medium-high for 10 to 15 minutes.
Just before grilling, sprinkle chops on both sides with salt and pepper. Set chops over hottest part of grill; grill 2 minutes. Flip; grill 2 minutes more. Move chops over indirect heat; grill 2 to 4 minutes longer or until internal temperature reaches 135°F. Rest chops 5 minutes.
USDA recommends the following time and temperature parameters
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest