Ingredients
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½ cup extra-virgin Olive Oil
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2 Garlic
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2 teaspoons minced fresh Oregano
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Salt
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4 (8-to 12-ounce) Lamb
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1½ cups fresh Parsley
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½ cup fresh Tarragon
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4 teaspoons White Wine Vinegar
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1 tablespoon Capers
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2 Anchovy
Directions
Lamb shoulder chops are significantly less expensive than rib or loin chops, and their flavor is much more complex due to their delicate networks of fat and collagenrich connective tissue an appealing option, we thought, for a quick, economical, anytime-meal from the grill. We marinated them in a simple mix of garlic, oil, oregano, and salt and pepper and cooked them medium-rare. While we liked the flavor, they turned out to be a little too chewy. Simply cooking them for a little longer had the desired effect the extra time on the grill allowed more of the fat to render and the connective tissue to break down. Our chops were great straight from a 30-minute marinade but we found that leaving them overnight resulted in even better flavor, and the salt helped keep the meat juicy. The bold, charred flavor of the lamb paired nicely with a fresh, herb-packed salsa verde. Capers and
white wine vinegar added briny brightness to the sauce, while a couple of anchovy fillets boosted umami flavor without adding fishiness. We prefer the texture of these chops cooked to medium and do not recommend cooking them less.
Steps
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1
Done
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Whisk ¼ cup oil, 1½ teaspoons garlic, oregano, ¾ teaspoon salt, and ½ teaspoon pepper together in large bowl, add chops, and turn to coat. Cover and refrigerate for at least 30 minutes. |
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2
Done
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Meanwhile, pulse parsley, tarragon, vinegar, capers, anchovies, ⅛ teaspoon salt, ⅛ teaspoon pepper, remaining ¼ cup oil, and remaining garlic in food processor until finely chopped (mixture should not be smooth), about 10 pulses, scraping down sides of bowl as needed. Transfer to serving bowl and let sit for 30 minutes. |
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3
Done
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Before grilling, brush any extra marinade off lamb chops with paper towels. |
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4
Done
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For a Charcoal GrillOpen bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes. |
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5
Done
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For a Gas GrillTurn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high. |
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6
Done
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Clean and oil cooking grate. Place chops on grill (covered if using gas) and cook until well browned and meat registers 130 to 135 degrees (for medium), 4 to 6 minutes per side. Transfer chops to serving platter, tent with aluminum foil, and let rest for 5 minutes. Drizzle salsa verde over lamb and serve. |
