Christopher Testani
Active Time
N/A
Total Time
35 MIN
Yield
Serves : 4

To make bright and tangy salsa verde even more delicious, Food & Wine’s Justin Chapple adds a slice of burned bread to it, which deepens and intensifies the flavors. Slideshow: More Lamb Chop Recipes

How to Make It

Step 1    

Light a grill or preheat a grill pan. Brush the bread with olive oil and grill over high heat, turning occasionally, until burned, about 4 to 5 minutes. Let cool, then tear into small pieces. Transfer to a food processor and pulse into fine crumbs. 
Add the parsley, arugula, lemon juice, capers, crushed red pepper and 2 tablespoons of water and pulse to a paste. With the machine on, gradually add the 3/4 cup of olive oil until incorporated. Transfer the salsa to 
a bowl; season generously with salt and black pepper. 


Step 2    

Light a grill or preheat 
a grill pan. Season the lamb chops with salt and black 
pepper. Grill over high heat, turning once, until lightly charred and medium-rare, about 6 minutes total. 
Transfer to a platter and serve with the salsa verde.

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