Grilled LAMB Lollipops WITH Salsa Verde
- 15m Prep Time
- 6m Cook Time
- 21m Ready In
Grilled lamb rib chops (lollipops) are served with a bright and briny Italian-inspired salsa verde made from parsley, basil, capers, anchovies, and hard-boiled egg yolks.
Ingredients
- 237 ml fresh parsley leaves packed chopped
- 59.1 ml fresh basil leaves chopped
- 118 ml extra-virgin olive oil
- 2 hard-boiled egg yolks
- 14.8 ml capers rinsed
- 2 anchovy fillets
- 1 clove garlic minced
- 0.5 medium lemon juiced
- 14.8 ml red wine vinegar
- 1.23 ml red pepper flakes
- Kosher salt
- freshly ground black pepper
- 12 lamb rib chops trimmed of excess fat
- Extra-virgin olive oil
- Kosher salt
- freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 13 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 98.2 mg
- Iron: 2.98 mg
- Magnesium: 34.1 mg
- Phosphorus: 187 mg
- Potassium: 385 mg
- Zinc: 2.69 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 118 ml extra-virgin olive oil
- 2 hard-boiled egg yolks
- 2 anchovy fillets
- 14.8 ml red wine vinegar
- 1.23 ml red pepper flakes
- Kosher salt
- freshly ground black pepper
- Extra-virgin olive oil
- Kosher salt
- freshly ground black pepper
Prepare
- 237 ml fresh parsley leaves, packed chopped
- Chop 59.1 ml fresh basil leaves
- Rinse 14.8 ml capers
- Mince 1 clove garlic
- Juice 0.5 medium lemon
- 12 lamb rib chops, trimmed of excess fat
Let's Cook
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Step 1.
In a food processor, combine 1 cup packed fresh parsley leaves, ¼ cup fresh basil leaves, ½ cup extra-virgin olive oil, 2 hard-boiled egg yolks, 1 tablespoon rinsed capers, 2 anchovy fillets, 1 minced garlic clove, juice of ½ lemon (about 2 tablespoons), 1 tablespoon red wine vinegar, ¼ teaspoon red pepper flakes, ¼ teaspoon salt, and a few grinds of black pepper. Pulse until well chopped and combined, scraping down the bowl with a silicone spatula and pulsing again. Taste and adjust seasoning with more salt and pepper if needed. Transfer the salsa verde to a small serving bowl and set aside.
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Step 2.
Prepare a grill for direct and indirect cooking over high heat (450 to 500°F). Brush the grates clean.
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Step 3.
Drizzle 12 lamb rib chops (about 2 pounds total, trimmed of excess fat) with extra-virgin olive oil and season all over with kosher salt and freshly ground black pepper.
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Step 4.
Grill the lamb chops over direct heat with the lid closed as much as possible, turning once, until cooked to your preferred doneness: about 3 minutes on the first side and 1 to 2 minutes on the second side for medium-rare. Transfer to a serving plate, spoon some of the salsa verde over the chops, and serve immediately.