How to make it

  • For salsa verde: Purée all ingredients until smooth, ideally with an immersion hand blender. Store in an airtight container untill ready to use.
  • Place chops into large ziplock bags, pour in enough salsa verde to lightly coat the chops (reserve at least 1/2 a cup of salsa verde). Get as much air out of the bag, seal, and move chops around, rubbing the salsa verde into them. Marinate at least 4 hours or overnight (preferably)
  • Add about 1/2 cup or so more extra virgin olive oil to leftover salsa verde. Let sit for an hour. With a fine mesh strainer , strain the salsa verde into a small bowl, leaving solids behind, creating an infused oil.
  • Heat a charcoal grill and grill chops to desired doneness (about 8-10 minutes medium rare)
  • Drizzle serving platter with salsa verde oil, fan 3 chops on plate. Suggested side: serve with roasted white asparagus topped with peppered fresh goat cheese, sprinkle with fresh chopped parsley to finish.

Reviews & Comments 3

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    " It was excellent "
    greekgirrrl ate it and said...
    I'm a sucker for this lamb's got everything I need love and want with lamb! FABULOUS!
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    " It was excellent "
    elgab89 ate it and said...
    I have missed this one,too! Your recipes are amazing! Capers and anchovies salsa verde! Ab Fab! And I love the fact you served them with asparagus and goat cheese that are so mild in taste. I would love to try this. Saved it!
    Was this review helpful? Yes Flag
  • jimrug1 10 years ago
    Very Nice!! I am a sucker for Lamb chops and your Salsa Verde sounds killer. The anchovies and capers make it. Saving this one... Jim
    Was this review helpful? Yes Flag

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