A vibrant dipping sauce made with fresh mint is a bright twist on lamb’s normal sidekick, mint jelly. Use the bones as handles for finger food at its fanciest. Pinkies up! – Dee Ryan
INGREDIENTS
8 frenched lamb chops
¼ cup olive oil plus more for brushing, divided
1 Tbsp. plus 1 tsp. kosher salt, divided
1 Tbsp. plus 1 tsp. freshly ground black pepper, divided
3 green onions, ends trimmed and cut in thirds
1 cup fresh parsley
½ cup fresh mint leaves
¼ cup fresh marjoram
¼ cup fresh oregano leaves
¼ cup white balsamic vinegar
½ cup water
PREPARATION
• Prepare a charcoal grill for high, direct heat. Brush the lamb chops with olive oil and season both sides with 1 tablespoon salt and 1 tablespoon pepper. Grill 4 minutes. Flip and cook another 4 minutes, until the internal temperature reaches 145 to 155 degrees. Place on a serving dish and cover with foil.
• Meanwhile, make the dipping sauce. Place the green onions, parsley, mint, marjoram, oregano, vinegar, the remaining 1 teaspoon salt and the remaining 1 teaspoon pepper in the bowl of a food processor and pulse, scraping down the sides as needed. With the food processor running, drizzle in the remaining Œ cup olive oil and œ cup water until blended. Transfer to a serving bowl.
• Serve the lamb chops warm or at room temperature with the dipping sauce.
This article appears in May 2015.