Grilled Lamb Chops with Herb Sauce

Spring is definitely the season for grilled lamb chops. If you’re like many, you have a preconceived notion that lamb is too gamey with a robust flavor. However, grilled chops marinated in earthy herbs, garlic and lemon zest mellow the flavor. Grilled lamb chops are an easy dinner that you can have ready to eat in 10 minutes! Adding a simple herb sauce with parsley, mint, garlic and chives is the perfect accompaniment to the grilled chops. Serve with stacked potatoes and grilled asparagus.

Grilled Lamb Chops with Herb Sauce

Serves 8

Lamb

• 1 large clove garlic
• 1 medium lemon
• 1 bunch fresh parsley stems (reserve the leaves and tender stems for the herb sauce below)
• 1 handful  fresh mint leaves
• 1 large sprig fresh rosemary
• 1/3 cup olive oil
• 1 teaspoon kosher salt 
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes
• 8 Frenched lamb rib chops or lamb loin chops (1 1/2 to 2 pounds total)
• Vegetable oil, for cooking
• Handful pea leaves, for serving (optional)

Herb sauce

• 1 cup fresh parsley leaves
• 1/2 cup fresh mint leaves
• 6 medium scallions, or 1 small handful fresh chives
• 1 large clove garlic
• 2 tablespoon freshly squeezed lemon juice (can use the zested lemon from the lamb)
• 1/2 cup olive oil
• 1/2 teaspoon kosher salt, plus more as needed
• 1/4 teaspoon red pepper flakes

Marinate the lamb

1. Prepare the following, transferring each to a large ziptop bag as you complete them: Finely grate 1 large garlic clove. Finely grate the zest of 1 medium lemon. Very finely chop 1 bunch fresh parsley stems until you have 1/4 cup. Very finely chop 1 handful fresh mint leaves until you have 2 tablespoons. Strip the leaves from 1 large sprig fresh rosemary and finely chop until you have 2 teaspoons.
2. Add 6 tablespoons olive oil, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes to the bag and mix to combine.
3. Add 8 lamb chops to the marinade and completely coated in the marinade. Seal the bag and let marinate at least 30 minutes at room temperature, or in the refrigerator overnight. Meanwhile, make the herb sauce if desired.

Make the herb sauce

1. Prepare the following, adding them to a blender as you complete them: Pick the leaves from 1 bunch fresh parsley until you have 1 packed cup. Pick the leaves from 1 bunch of fresh mint until you have 1/2 cup. Coarsely chop the greens from 6 medium scallions (or coarsely chop 1 small handful fresh chives)
2. Add 1 large garlic clove, 2 tablespoons lemon juice from the zested lemon, 1/2 cup olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon red pepper flakes to the blender. (Alternatively, you can use a food processor) Blend on high speed until very smooth and bright green, scraping down the sides of the blender as needed, 2 to 3 minutes. Taste and season with more kosher salt as needed.

Grill the lamb

1. If the lamb and sauce have been refrigerated, let sit out at room temperature for 30 minutes. If using an outdoor grill, heat to medium-high heat. Remove the lamb chops from the marinade and brush off the excess marinade.
2. Coat the grill grates with vegetable oil. Brush the lamb chops with vegetable oil. Place on the grill, cover, and grill until deep golden brown on all sides, including the fatty edges, and the internal temperature is 125ºF for medium doneness or 145ºF for medium-well doneness. This will take about 2 1/2 minutes per side, 6 to 8 minutes total for rib chops, or 10 minutes total for loin chops.
3. Transfer the lamb to a cutting board or plate and let rest 5 minutes. Spread a handful of pea leaves on a serving platter and decoratively place the lamb chops on the pea leaves if desired. Serve with the herb sauce if desired.

Adapted from: thekitchn