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Recipe Provided By
"Feasting at Home"Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Servings
4 to 6
Ingredients
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
Directions
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
