Recipe of the Week: Lamb Shoulder Chops with Salsa Verde

Lamb chops cut from the shoulder are a fantastic grilling option. They are chewier than a lamb rack, but because of the young age of the animal they remain tender enough to grill or pan fry quickly and remain tender. The salsa verde is a bright herbaceous sauce that cuts through the richness of the lamb chops - perfect for a summer’s day.

Serves 4

Ingredients:

Lamb Chops:

4 lamb shoulder chops, about 8-10 oz each
To taste salt and pepper
1 tbsp olive oil
2 cloves garlic, smashed
2 branches rosemary, cut in half and bruised lightly with the back of a knife (this releases the aroma)

Salsa Verde (makes about 1 cup):

1 cup green onions, sliced
3 Tbsp capers
3 Tbsp chopped gherkins
2 cups chopped Italian parsley
1 cup mint leaves
1 cup basil leaves
1 tsp anchovy paste
¼ cup sherry vinegar
¼ cup olive oil
1 Tbsp Dijon mustard
To taste Salt and pepper

Method: 

1. Season the lamb chops with salt and pepper. Rub them with olive oil, then toss with the smashed cloves of garlic and bruised branches of rosemary. Cover and marinate for at least an hour.

2. Meanwhile make the salsa verde. Place the green onions, capers, and gherkins in a blender. Add the parsley, mint, basil, and anchovy paste, followed by the vinegar, oil, mustard, and salt and pepper to taste, and purée. If the salsa is too dry, add a little extra olive oil. Season to taste again and set aside.

3. Preheat your grill to high heat, with a low heat area on one side.

4. Remove the garlic and rosemary from the lamb chops. Grill on the high heat side, flipping until golden brown, then move to the lower heat side of the grill to complete cooking. The internal temperature should be around 145°F for medium well, but you can cook them less if preferred.

5. Serve the chops with the salsa verde on the side, or slightly drizzled over each chop.