This is a new treat for us...tiny little lamb chops, pasture raised, sold at the Farmer's market...about 4 (small) bites each. This Salmoriglio Sauce is the most perfect addition. And something to put my new herb garden to work. Serve with lots of fresh vegetables, like Marsha's Green Bean Salad.
1 1/2 Tbsp finely chopped fresh oregano
1 1/2 Tbsp finely chopped fresh thyme
2 tsp freshly grated lemon zest
1 1/2 Tbsp fresh lemon juice
1 tsp kosher salt
6 Tbsp extra virgin olive oil
4 shoulder-blade or loin lamb chops
Grind herbs, zest, juice and 1 tsp coarse sald to a paste with 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 grill over moderately high heat. Grill lamb, turning once, about 4 minutes on a side.
Serve sauce spooned over lamb.
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