Seamus Mullen’s Grilled Lamb Chops with Anchovy-Walnut Chimichurri
After eating a big midday meal, I usually crave a smaller dinner. I want it to be protein- dense and flavorful. There are a ton of gourmet ways to accomplish this: sashimi, grilled fish, or, in this case, lamb chops. I love to make a rustic…
Seamus Mullen is participating in the Find Your True Fork dinner series at Wanderlust Hollywood and this recipe appears in Jeff Krasno's new book, Find Your True Fork, available now!
After eating a big midday meal, I usually crave a smaller dinner. I want it to be protein- dense and flavorful. There are a ton of gourmet ways to accomplish this: sashimi, grilled fish, or, in this case, lamb chops. I love to make a rustic, coarsely choppedchimichurri sauce to spoon over the lamb. Any leftover sauce won’t go to waste. It’s terrific on any kind of grilled meat.
Serves 4 to 6
Lamb
2 racks of lamb (about 2½ pounds),
cut into individual chops (see note)
¾ teaspoon sea salt
¾ teaspoon freshly ground black pepper
2 teaspoons finely grated lemon zest
¼ cup extra-virgin olive oil
Chimichurri
⅓ cup extra-virgin olive oil
¼ cup fresh mint
¼ cup fresh flat-leaf parsley
2 teaspoons finely grated lemon zest
¼ cup freshly squeezed lemon juice
2 salt-packed or oil-packed anchovy fillets, rinsed
1 small clove garlic
¼ cup niçoise olives, pitted and
coarsely chopped
¼ cup chopped walnuts
½ teaspoon red-pepper flakes
Sea salt
Freshly ground black pepper
INSTRUCTIONS
1. Preheat a grill to high.
2. To prepare the lamb: Place the lamb chops on a baking sheet and season with the salt, pepper, and lemon zest. Drizzle the oil evenly over the lamb. Let marinate at room temperature while you make the chimichurri.
3. To make the chimichurri: Using a food processor, blend the oil, mint, parsley, lemon zest, lemon juice, anchovies, and garlic until combined but still chunky. Transfer to a bowl and stir in the olives, walnuts, and pepper flakes. Season with salt and black pepper to taste.
4. When the grill is ready, grill the lamb chops for 2 to 3 minutes per side, or until browned and a thermometer inserted in the center registers 145°F for medium-rare. Transfer to a serving plate. Spoon the chimichurri over the lamb and serve immediately.
Wanderlust's Find Your True Fork by Jeff Krasno. Copyright (c) 2017 by Dr. Jeff Krasno. By permission of Rodale Books. Available wherever books are sold.
