1 tablespoon minced garlic
1 cup packed baby spinach leaves
½ teaspoon white pepper
½ teaspoon salt
Course:
Main Dish
Cuisine:
American, Italian, Mediterranean
Servings: 4Servings
Ingredients
for chops
6Shepherd's Pride or Cedar Springs American Lamb chops (approx.1 ½ lbs.)
1/2cupextra-virgin olive oil
1/4cupfresh lemon juice
2tablespoonslemon zest
1tablespoonminced garlic
1tablespoon Herbs de Provence
1teaspoonsalt
1teaspooncoarsely ground black pepper
2largelemons, sliced to ¼” thickness
for gremolata
1/4cupextra-virgin olive oil
1/3cup fresh lemon juice
1tablespoonfinely minced garlic
1cuptighly packed fresh baby spinach
1/2teaspoonground white pepper
1/2teaspoonsea salt
Instructions
Add lamb chops, oil, lemon juice, lemon zest, garlic, herbs, salt and pepper to heavy-duty plastic zip-top bag. Move the chops around in the bag until well-coated with marinade. Marinate for 1 hour to overnight in the refrigerator, no longer than 12 hours.
After marinating, remove chops from marinade and discard remaining liquid. Season to preference with salt and pepper.
Heat gas or charcoal grill to approximately 400F degrees. Grill chops with the lid up, flipping once, for 3 to 4 minutes per side or until internal temperature reaches 145 degrees (medium-rare).
While lamb is grilling, also grill lemons for several minutes per side, or until beginning to lightly char. Transfer chops and lemon slice to platter and rest for at least three minutes before serving or slicing.
While lamb is resting, place all ingredients for gremolata in food processor or blender and pulse until partially smooth but with small spinach pieces.
Serve chops with a grilled lemon sauce and drizzle of gremolata.