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Grilled Lamb Chops w/Sundried Tomato & Black Olive Salsa

Recipe Date:
October 14, 2013
Serving Size:
Cook Time:
Imperial (US)
  • For marinating the lamb chops:
  • 8 small lamb loin chops
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 6 garlic cloves, peeled and sliced
  • 1 tbsp olive oil
  • For the salsa:
  • 2/3 oil packed sundried tomatoes drained (reserve the oil)
  • 1/4 cup black olives, such as Kalamata
  • 2 tsps capers
  • 2 anchovy filets
  • 2 cloves garlic
  • 1 tbsp chopped parsley
  • 1/2 cup olive oil (use the oil from the tomatoes, and top up to ½ cup if needed)
  • Salt and pepper to taste

To marinate the lamb chops:

Remove the rosemary and thyme leaves from their stems, but leave whole. Mix with the garlic and the olive oil. Rub this mixture all over the lamb chops. Cover and refrigerate the lamb for at least 4 hours, or overnight.

To make the salsa:

This is an opportunity to work on your knife skills, as this salsa is much better hand chopped. The food processor will emulsify the oil and make the salsa cloudy. Mince the first 5 ingredients separately, and combine in a bowl with the parsley and olive oil. Mix well and adjust seasoning with salt and pepper.

To cook the lamb chops:

Reserved lamb chops

1 recipe salsa

Salt and pepper to taste.

Heat a gas grill to high heat, or start a charcoal fire. Remove the lamb chops from the refrigerator and scrape off the marinade. Let the chops rest at room temperature until the grill is ready, up to 30 minutes. Season the chops with salt and pepper and grill to desired doneness. Serve the lamb chops with a spoonful of the salsa. Put extra salsa on the table for guests to use as needed.

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