Grilled Lamb Chops with Salmoriglio Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 1 1/2 tablespoons fresh lemon juice
- 2 teaspoons freshly grated lemon zest
- 6 tablespoons extra-virgin olive oil
- Carbohydrate 3 g(1%)
- Cholesterol 87 mg(29%)
- Fat 60 g(92%)
- Fiber 2 g(6%)
- Protein 17 g(34%)
- Saturated Fat 20 g(101%)
- Sodium 65 mg(3%)
- Calories 615
Preparation Grind herbs, zest, juice, and 1 teaspoon coarse salt to a paste with a mortar and pestle. Transfer to a bowl and add oil in a slow stream, whisking until emulsified. Season with salt and pepper. Pat lamb dry and season with kosher salt and pepper. Heat a lightly oiled well-seasoned ridged grill pan over moderately high heat until hot but not smoking, then grill lamb, turning once, about 4 minutes on each side for medium-rare. Serve sauce spooned over lamb.
Preparation Grind herbs, zest, juice, and 1 teaspoon coarse salt to a paste with a mortar and pestle. Transfer to a bowl and add oil in a slow stream, whisking until emulsified. Season with salt and pepper. Pat lamb dry and season with kosher salt and pepper. Heat a lightly oiled well-seasoned ridged grill pan over moderately high heat until hot but not smoking, then grill lamb, turning once, about 4 minutes on each side for medium-rare. Serve sauce spooned over lamb.
