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October 3, 2019

Grilled American Lamb Lollipops with Salsa Verde


Recipe Provided By
"Feasting at Home"
Prep Time

15 min

Cook Time

30 min

Total Time

45 min


4 to 6

lamb loin chops with cucumber mint salad and sweet and smoky tahini


Lamb Lollipops

  • 8 to12 American Lamb chops, frenched, cut down to a single chop
  • Olive oil for brushing
  • Salt and pepper to taste

Italian-Style Salsa Verde

  • 1 cup Italian parsley (packed, tender stems ok), or subpart fresh mint
  • 1 tablespoon fresh rosemary
  • 2 teaspoons lemon zest
  • 1 fat garlic clove
  • 1 anchovy, optional
  • 1/3 cup olive oil
  • 1/8 cup lemon juice
  • 2 teaspoons caper liquid
  • 2 tablespoons capers
  • Salt and pepper, to taste


Brush lamb chops with oil; season with salt and pepper. 

For the Italian Salsa Verde: In a food processor, add parsley, rosemary, lemon zest, garlic and optional anchovy; pulse repeatedly until uniformly chopped. Add oil, lemon juice and caper liquid; pulse to combine (but do not make this smooth). Scrape into bowl. Stir in capers; add salt and pepper to taste. 

On a grill heated to medium-high, sear the chops for a few minutes on each side. A hot grill is essential for good grill marks, while leaving the chops slightly rare on the inside. When cooked to desired temperature, platter or plate and serve with Italian Salsa Verde spooned over top.

NOTE: Lamb already “frenched” can be ordered from the butcher or meat counter to keep this simple and easy. Then, with a sharp knife, simply slice down between each bone to create a single chop about 1-inch thick.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.


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