Grilled Lamb Lollipops with Salsa Verde
Grilled lamb lollipops are finished with a bright, herbaceous salsa verde for fresh, vibrant flavor. Elegant yet approachable, they make a standout appetizer or main.
| Serving Size | 4 - 6 |
|---|---|
| Prep Time | 15 mins. |
| Cook Time | 30 mins. |
Ingredients
- 8-12 lamb chops, frenched
- Olive oil for brushing
- Salt and pepper to taste
- 1 cup Italian parsley (packed, tender stems ok) or substitute part fresh mint
- 1 tablespoon fresh rosemary
- 1 large garlic clove
- 2 teaspoons lemon zest
- 1 anchovy (optional) ⅛ cup lemon juice ⅓ cup olive oil
- 2 teaspoons caper “liquid”
- 2 tablespoons capers
- Salt and pepper to taste
Preparation
- Preheat grill to medium-high heat. Brush lamb chops with olive oil and season with salt and pepper.
- To prepare Salsa Verde, place herbs, garlic, lemon zest, and optional anchovy in a food processor. Pulse repeatedly until uniformly chopped. Add lemon juice, olive oil and caper liquid. Pulse to combine, but do not make this smooth. Scrape into bowl. Stir in capers. Add salt and pepper to taste.
- When the grill is hot, sear the chops for a few minutes on each side. You want good grill marks, while leaving chops slightly rare on the inside, so a hot grill is essential. When cooked to desired temperature serve with Italian-Style Salsa Verde spooned over top.
Grilled Lamb Lollipops with Salsa Verde
Grilled lamb lollipops are finished with a bright, herbaceous salsa verde for fresh, vibrant flavor. Elegant yet approachable, they make a standout appetizer or main.
4 - 6
Prep: 15 mins.
Cook: 30 mins.
Preparation
- Preheat grill to medium-high heat. Brush lamb chops with olive oil and season with salt and pepper.
- To prepare Salsa Verde, place herbs, garlic, lemon zest, and optional anchovy in a food processor. Pulse repeatedly until uniformly chopped. Add lemon juice, olive oil and caper liquid. Pulse to combine, but do not make this smooth. Scrape into bowl. Stir in capers. Add salt and pepper to taste.
- When the grill is hot, sear the chops for a few minutes on each side. You want good grill marks, while leaving chops slightly rare on the inside, so a hot grill is essential. When cooked to desired temperature serve with Italian-Style Salsa Verde spooned over top.
Ingredients
- 8-12 lamb chops, frenched
- Olive oil for brushing
- Salt and pepper to taste
- 1 cup Italian parsley (packed, tender stems ok) or substitute part fresh mint
- 1 tablespoon fresh rosemary
- 1 large garlic clove
- 2 teaspoons lemon zest
- 1 anchovy (optional) ⅛ cup lemon juice ⅓ cup olive oil
- 2 teaspoons caper “liquid”
- 2 tablespoons capers
- Salt and pepper to taste
