Spring Herb Salsa Verde
6 tablespoons extra virgin olive oil
1/2 cup minced parsley
1 green onion, minced
2 tablespoons minced mint leaves
1 tablespoon capers, rinsed, drained, and minced
1 clove garlic, minced
Zest of 1 lemon
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
Lamb Loin Chops
4 bone-in American lamb loin chops
Fresh ground black pepper
2 lemons, halved
Pour olive oil into a small bowl, and whisk in remaining ingredients. Taste, and add sea salt or pepper as needed. Allow mixture to marinate at room temperature while you make the loin chops.
Pepare a hot grill. Lights coals and allow them to get hot enough that you can’t hold you hand four inches above them for more than a few seconds. Bank coals to one side of grill to create a zone of high heat and a zone of indirect heat. For a gas grill, turn to medium high 10 -15 minutes before you plan to grill.
Just before grilling, sprinkle chops on both sides with sea salt and pepper. Set chops over hottest part of grill and grill 2 minutes. Flip, and grill 2 minutes more. Move chops over indirect heat, and grill 2 – 4 minutes longer or until internal temperature reaches 135°F. Rest chops 5 minutes.
SERVINGS: 4 Servings