Grilled Lamb Chops with Salsa Verde
Savor the bold flavors of my Grilled Lamb Chops with Salsa Verde recipe for tender, flavorful chops paired with a fresh, zesty herb sauce.
Oct 27, 2025
If you’re looking for an impressive yet simple dish to elevate your summer grilling or weekend feast, grilled lamb chops with salsa verde should be at the top of your list. Lamb chops are prized for their tender, juicy texture and bold flavor, and when paired with a vibrant, herb-packed salsa verde, this dish becomes an irresistible centerpiece. Whether you’re a seasoned home cook or new to lamb recipes, this step-by-step guide will help you create mouthwatering lamb chops that are perfect for any occasion.
Why Grilled Lamb Chops are Perfect for Any BBQ or Dinner Party
Lamb chops are an excellent choice for grilling, as they cook quickly while retaining their rich, savory flavor. These cuts of meat, often taken from the rib or loin, are incredibly tender and flavorful when grilled to perfection. A quick marinade of olive oil, garlic, rosemary, and lemon juice enhances the natural taste of the lamb, while the smoky char from the grill takes them to another level. If you’re wondering how to grill lamb chops for the best results, it’s important to sear them over high heat to create a crispy exterior while keeping the inside juicy and tender. Achieving the perfect medium-rare lamb chop is easy with a hot grill and a little patience!
Salsa Verde: The Perfect Fresh and Zesty Complement
To balance the richness of grilled lamb, salsa verde provides a refreshing, herbaceous counterpart. This Italian-inspired sauce is packed with fresh parsley, mint, garlic, capers, and a touch of lemon zest. The bright acidity and fragrant herbs bring out the flavors of the lamb without overpowering them. Whether you’re grilling for a family gathering or hosting a BBQ party, salsa verde is a fantastic, healthy alternative to heavier, cream-based sauces. It’s also incredibly versatile and can be paired with chicken, fish, or roasted vegetables.
Tips for Grilling the Best Lamb Chops
- Choose high-quality lamb: Fresh, high-quality lamb chops are key to making this recipe shine. Look for cuts with a good amount of marbling, as this ensures the meat will stay juicy during grilling.
- Preheat your grill: Make sure your grill is hot before adding the lamb chops. This helps to sear the outside, locking in the juices.
- Rest the meat: After grilling, let your lamb chops rest for 5-10 minutes to allow the juices to redistribute. This step is crucial for achieving tender, flavorful meat.
Serve and Enjoy!
Once your grilled lamb chops are perfectly cooked and drizzled with fresh salsa verde, you’re ready to serve. Pair this dish with grilled vegetables, roasted potatoes, or a simple salad to keep the meal light and balanced. The herbaceous notes of the salsa verde complement the lamb, adding layers of flavor to each bite. This recipe is sure to impress your guests and will quickly become a favorite for your outdoor grilling sessions.
Hey! My name is Ryan Nordheimer. Welcome to my cooking and baking site. I’m a 25-year old home cook living in the East Village in New York City. Hopefully you enjoy my food through my own, tried-and-true recipes.
Ingredients (7)
Ingredients (7)
Instructions
Preheat grill to high heat.
Season lamb chops (2 racks) with plenty of salt ( to taste) and pepper ( to taste) (you can do this up to 12 hours in advance). Drizzle lamb chops (2 racks) with 1 tbsp olive oil and rub to evenly coat.
Mix the herbs (1 cup), 4 tbsp olive oil, lemon juice, (1 lemon) Chile flakes (½ tsp), some salt ( to taste) and pepper ( to taste) in a small bowl. Taste for seasoning. (The longer this sits, the more saucy it gets).
Spray grill with non-stick cooking spray or rub grates with paper towels soaked in oil. Lay lamb chops (2 racks) on the grill and cook for 2-3 minutes on the first side, until you get some nice charring. If there are big flare ups, move those chops to a safer place. Flip chops over and cook on the second side for 1-2 minutes. Take individual lamb chops off the heat when you touch them and they feel not raw/firmer (they'll register around 130F on a cooking thermometer). Transfer to a plate and cover with foil for a few minutes.
When ready to serve, spoon the salsa verde all over the lamb chops.
