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Grilled lamb chops, prepared with a flavorful lamb chop marinade, are arranged on an oval platter and topped with green herb sauce. Lemon slices, a striped napkin, and plates with more chops and sauce sit nearby on a pink surface.
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Grilled Rosemary Lamb Chops with Sicilian Olive Salsa Verde

These grilled lamb chops are marinated in garlicky citrus and rosemary blend - with a little fennel to bring out their sweetness - then topped with a punchy olive salsa verde. They're perfect for when you want dinner to feel a little fancy without much effort at all.
Prep Time25 minutes
Cook Time10 minutes
Total Time35 minutes
Course: Mains
Keyword: grilled lamb chops, lamb chop marinade, lamb chops recipe, marinated lamb chops, rosemary lamb chops
Servings: 8 servings
Calories: 794kcal
Author: Melissa Belanger

Ingredients

For the lamb chops:

  • 2 racks lamb cut into chops
  • 1 cup orange juice
  • 1/4 cup olive oil
  • 3 cloves garlic minced
  • 1 tablespoon chopped fresh rosemary
  • 1 teaspoon fennel seeds
  • 1 teaspoon lemon zest
  • 2 teaspoons coarse salt
  • black pepper to taste

For the salsa verde:

  • 1 cup parsley leaves
  • 1 cup cilantro leaves
  • 1/3 cup mint leaves
  • 1 tablespoon capers
  • 1/2 cup Castelvetrano olives
  • 1/4 cup pitted kalamata olives
  • 1 clove garlic
  • 1 lemon juiced and zested
  • 3/4 cup olive oil
  • 1/4 teaspoon coarse salt
  • black pepper to taste

Instructions

  • Mix the marinade. Mix the orange juice, lemon zest, garlic, rosemary, fennel, olive oil and salt & pepper until combined. Add the lamb chops and allow them marinate in the fridge for at least an hour , but ideally all day or overnight.
  • Make the salsa verde. Add the parsley, cilantro, mint, capers, garlic and lemon zest to the bowl of a food processor. Blend until roughly chopped. Then, add the olive oil in a steady stream while blending. Next, add the olives and pulse until the olives are finely chopped but not smooth. Adjust seasoning with salt & pepper. Set aside, or refrigerate until ready to use.
  • Grill the chops. Preheat your grill to medium-high, direct heat (about 450˚F). Remove the lamb chops from marinade and pat with paper towel to remove excess liquid, if needed. Grill the lamb chops, turning once, for about 8 - 10 minutes, or until they've reached your desired internal temperature (see notes).
  • Serve with salsa verde. Remove the lamb chops from the grill and allow them to rest for a few minutes before serving with prepared salsa verde.

Video

Notes

To cook the lamb chops on the stove: Heat a large skillet to medium-high. Add a tablespoon of olive oil and allow it to heat through. Add the lamb chops, and cook for about 3 - 4 minutes per side for medium rare. If your skillet isn't large enough you might have to cook your lamb chops in batches.

Nutrition

Calories: 794kcal | Carbohydrates: 5g | Protein: 25g | Fat: 75g | Cholesterol: 126mg | Sodium: 827mg | Fiber: 1g | Sugar: 3g | Vitamin C: 22mg