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
One 1/2-inch-thick slice (2 ounces) of rustic boule or other hearty
3/4 cup extra-virgin olive oil, plus more for brushing
1 cup lightly packed parsley
1 cup lightly packed arugula
2 tablespoons fresh lemon juice
1 tablespoon drained capers
1/2 teaspoon crushed red pepper
16 lamb rib chops
How to Make It
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.
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.
The burnt bread salsa verde can be refrigerated overnight. Bring to room temperature before serving.
Grilled zucchini and yellow summer squash.
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