Description
Grilled lamb chops get a vibrant boost from a fresh mint herb sauce. Pair with Vinho Verde for a delightful meal.
Ingredients
Units
Scale
- 1 bunch (1 bunch) mint
- 1 cups (237 ml) roughly chopped parsley and tender stems
- 2 (2) scallions
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon red pepper flakes
- 1 (1) lemon
- 1/3 cups (79 ml) extra-virgin olive oil
- 2 pounds (907 g) lamb loin chops
- Salt and pepper
Instructions
- Make the Mint Herb Sauce
- Add all ingredients except olive oil to a food processor and process until finely chopped, scraping down the sides as needed.
- With the motor running, slowly pour in olive oil until well blended, scraping down the sides as needed.
- Transfer to a bowl; reserve.
- Make the Grilled Lamb
- Heat a grill or grill pan to medium-high heat (approximately 375-400°F (190-204°C)).
- Sprinkle both sides of the lamb with salt and pepper.
- Place lamb on the grill and cook to desired temperature.
- Transfer lamb to a cutting board or serving platter.
- To Serve
- Spoon some Mint Herb Sauce over the lamb and serve with remaining sauce on the side.
Notes
- For maximum flavor, let the lamb rest for 5-10 minutes after grilling before slicing.
- If fresh mint is unavailable, substitute 1 tablespoon of dried mint, but reduce the amount of parsley slightly.
- Store leftover lamb and sauce separately in airtight containers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Portuguese-Inspired
Nutrition
- Serving Size: 1 large chop
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 30
- Saturated Fat: 5
- Unsaturated Fat: 20
- Carbohydrates: 15
- Fiber: 3
- Protein: 40
- Cholesterol: 100