Lamb Blade Chops with Olive Parsley Salad

Lamb Blade Chops with Olive Parsley Salad
Photo by Leo Gong


  • 2 garlic cloves, finely minced
  • 6 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon finely shredded lemon zest
  • 4 lamb blade chops (1/2 to 3/4 in. thick; about 2 lbs.)
  • 1 cup flat-leaf parsley leaves, very coarsely chopped
  • ½ teaspoon freshly ground black pepper
  • ¾ cup pitted briny green olives, very coarsely chopped
  • + 2 more ingredients
    • 4 teaspoons minced preserved lemon
    • ½ teaspoon kosher salt

1. Prepare a grill for direct medium-high heat (450°; you can hold your hand 5 in. above cooking grate only 4 to 5 seconds). Trim any hard fat from the outside of each lamb chop and season on both sides with salt and pepper. In a small bowl, mix 2 tbsp. oil, the lemon zest, and garlic; slather mi...

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