Grilled Lamb Chops


  • 8–12 lamb chops, frenched, cut down to a single chop.
  • Olive oil for brushing
  • salt and pepper to taste

Italian Salsa Verde:

  • 1 cup Italian parsley ( packed, tender stems ok) or sub part fresh mint
  • 1 tablespoon fresh rosemary
  • 1 fat garlic clove
  • 2 teaspoons lemon zest
  • 1–2 anchovy ( optional)
  • 2 tablespoons lemon juice
  • 1/3 cup olive oil
  • 2 teaspoons caper “liquid”
  • 2 tablespoons capers
  • Salt and pepper to taste, add chili flakes if you like.


  1. Preheat grill to med-high heat.
  2. Brush lamb chops with olive oil and season with salt and pepper.
  3. Make Italian 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.
  4. When the grill is hot, sear the chops for a few minutes on each side. You want good grill marks, while leaving them slightly rare inside, so a hot grill is essential.
  5. When cooked to the desired temperature ( 125-135F), platter or plate and serve with Italian Salsa Verde spooned over the top.

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