Finally – it’s Spring. Heck, it’s almost Easter – how crazy is that? In honor of the change of seasons, I’m making lamb chops.
I love lamb. In my family we would always fix a leg of lamb at Christmas and Easter, thus it became synonymous with “special occasion” food to feed a crowd. They would roast it with lots of garlic and fresh herbs and serve it with au jus or gravy made from the drippings.
These days a whole leg of lamb would overwhelm Scott and I, so I scaled it back to a couple of lamb chops. And actually, I think I like this better because it’s not a whole roast — and everyone gets a bone to nibble on! (By nibble, I mean two hands and a disturbingly aggressive intent to glean every last morsel from the bone.)
I thought some spring onions would be a nice go-with for the lamb. That mild onion flavor, slightly softened from the heat of the grill with a tantalizing char and slight smokiness. Yum!
The penultimate though is this herbaceous fresh mint, tarragon and parsley chimichurri! It’s the ideal condiment for dunking a seared piece of lamb.
Quicker if you have a grill-master and can split the tasks. While the meat and veg cook, whiz together the herbs. You won’t even have time to finish a glass of wine while you’re cooking — oh well, you’ll just have to drink it with dinner!
A springtime favorite, these meaty chops get an herbaceous punch from a tangy herb blend. Grilled onions are a great accompaniment!
- 4 lamb chops ~ 1" thick
- 2 bunches green onions
- 1 tablespoon olive oil
- 2 large cloves garlic
- 1/2 cup parsley leaves
- 1/2 cup mint leaves
- 1/4 cup tarragon leaves
- 3 tablespoons white wine vinegar
- 4 tablespoons olive oil
- pinch of red pepper flake or more to taste
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Preheat grill to medium high heat, about 400-450 degrees.
Pat the lamb chops dry with a paper towel and sprinkle with salt and pepper to taste. Brush the green onions with 1 tablespoon olive oil. Set aside.
While grill is heating, assemble the chimmichurri. Add garlic, parsley, mint, tarragon, vinegar, and olive oil to a mini prep food processor and blend until well chopped - about 7-8 pulses. Add the red pepper flake, salt and pepper and pulse 2-3 more times until well incorporated. Set aside.
Grill the lamb chops to desired doneness (about 4-5 minutes per side for medium rare).
Grill the green onions for about 2 minutes, then flip and cook another two minutes, until they take on some grill marks and begin to wilt. Transfer lamb and onions to a cutting board or platter, tent with tin foil and let rest for a 4-5 minutes before serving.
Drizzle chimmichurri over lamb chops and green onions.