Lamb Chops with Burnt-Bread Salsa Verde


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.

Total Time:
35 mins


  • One 1/2-inch-thick slice (2 ounces) of rustic boule or other hearty bread

  • 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

  • Kosher salt

  • Black pepper

  • 16 lamb rib chops


  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.

  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.

    Lamb Chops with Burnt-Bread Salsa Verde
    Christopher Testani

Make Ahead

The burnt bread salsa verde can be refrigerated overnight. Bring to room temperature before serving.

Serve With

Grilled zucchini and yellow summer squash.

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