Grilled Lamb Chops Recipe
Simple flavorful grilled single lamb chops, topped with the most flavorful Italian style Salsa Verde (Herb Caper Sauce) perfect for summer entertaining—either as an appetizer or main course.
How to Make the Best Grilled Lamb Chops
These grilled lamb chops are the perfect centerpiece for summer entertaining. The key to incredible lamb chops is keeping it simple—just quality meat, a hot grill, and a sauce that lets the natural flavors shine. The Italian Salsa Verde brings a bright, herbaceous punch that cuts through the richness of the lamb beautifully.
What makes this recipe stand out is the balance between the charred, slightly smoky exterior of the lamb and the fresh, tangy salsa verde. The combination of parsley, capers, and lemon creates a sauce that’s both bold and refreshing. Whether you’re serving these as an elegant appetizer at a dinner party or as the main course for a weeknight meal, they’re guaranteed to impress.
Don’t be intimidated by cooking lamb—it’s actually one of the most forgiving proteins on the grill. Just remember to let your meat come to room temperature before grilling, get your grill nice and hot, and use an instant-read thermometer to hit your perfect doneness. With the salsa verde ready to go, you’ll have a restaurant-quality dish on the table in about 30 minutes.
Grilled Lamb Chops
Simple flavorful grilled single lamb chops, topped with the most flavorful Italian style Salsa Verde (Herb Caper Sauce) perfect for summer entertaining—either as an appetizer or main course.
Ingredients
Lamb Chops
Italian Salsa Verde
Instructions
Prepare the Grill and Lamb
- Preheat grill to medium-high heat.
- Brush lamb chops with olive oil and season with salt and pepper.
Make Italian Salsa Verde
- Place herbs, garlic, lemon zest, and optional anchovy in a food processor. Pulse repeatedly until uniformly chopped.
- Add lemon juice, olive oil, and caper liquid. Pulse to combine (but do not make this smooth).
- Scrape into a bowl and stir in capers. Add salt and pepper to taste.
Grill the Lamb Chops
- When the grill is hot, sear the chops for a few minutes on each side. You want good grill marks while leaving them slightly rare inside, so a hot grill is essential.
- When cooked to the desired temperature (125-135°F), transfer to a platter or plate and serve with Italian Salsa Verde spooned over the top.
Notes
- A hot grill is essential for getting good grill marks while keeping the inside slightly rare.
- Internal temperature of 125°F yields rare, 135°F yields medium-rare.
- The salsa verde can be made ahead and refrigerated for up to 3 days.
