Lamb Chops Scottadita with Salsa Verde

Here is a beautiful rack of lamb chops grilled with aromatic rosemary. The salsa verde acts as a flavorful addition to the simply prepared lamb: it's a wonderful condiment that can be spooned over roasted vegetables, lamb, or fish.
Save Recipe
  • Level: Intermediate
  • Total: 40 min
  • Active: 20 min
  • Yield: 8 servings
Share This Recipe

Ingredients

Salsa Verde

6 Salt-packed anchovy filets, rinsed, backbones removed

8 salt-packed capers, soaked for 15 minutes, rinsed and drained

5 cloves garlic, grated

Zest of 1 lemon

1/2 teaspoon kosher salt

1/4 cup extra-virgin olive oil, plus more as needed

1 cup flat-leaf parsley leaves

Juice of 1 lemon

Lamb Chops

2 racks lamb chops, about 16 chops

4 sprigs rosemary

Kosher salt

Freshly ground black pepper

Directions

  1. Salsa Verde, part 1: Use your fingers to split open the anchovies and remove the bones. Roughly chop the anchovies with the capers. Combine the anchovies, capers, grated garlic, lemon zest, and the salt in the mortar and pestle; grind them to a paste.
  2. Salsa Verde, part 2: Stirring constantly with the pestle, add the olive oil a few drops at a time to maintain a paste-like consistency. Thinly slice and add the parsley to the olive oil mixture. Continue to grind until the parsley is incorporated into the paste. Stir in lemon juice and salt to taste. Alternative method, with food processor: Combine the parsley, anchovies, capers, garlic, and salt in the bowl of a food processor fitted with a metal blade. Pulse to roughly chop the ingredients. Turn off the motor and scrape down the sides of the bowl. With the motor running, gradually add the olive oil, stopping after you've added half of the oil to scrape down the bowl again, and then slowly adding the rest. Add more olive oil as needed to achieve a loose paste. (Don't mix it any longer than necessary, as the blade will heat the garlic and give it a bitter flavor. Over-processing also incorporates too much air into the sauce, giving it an undesirable texture.) Taste for seasoning and add more salt or lemon juice if desired. Serve immediately, or refrigerate in an airtight container for up to 2 days. (After that, it will lose its green color and vibrant flavor.) Bring to room temperature before serving.
  3. Lamb Chops: Prepare a hot fire in a gas or charcoal grill, or preheat a grill pan or heavy-bottomed skillet over high heat. Season the lamb chops with salt and pepper on both sides. Place the lamb chops on the grill to cook, 2–4 minutes per side for medium rare.
  4. Assemble: Char the fresh rosemary sprigs in the fire and place them on the lamb chops. Remove the lamb chops from the grill and rest them for 10 minutes before serving alongside plenty of Salsa Verde.
Lamb Chops Scottaditto
PREMIUM
24m Easy 98%
CLASS
Lamb Stew
PREMIUM
Alex Guarnaschelli

Lamb Stew

34m Easy 99%
CLASS
Gluten-Free Garlic Shrimp Pasta with Spicy Tomato Sauce
PREMIUM