Grilled Lamb Chops and Peppers

Ingredients for Grilled Lamb Chops and Peppers

• 3 spicchi d'aglio, affettati sottilmente

• 2 tablespoons chopped rosemary

• 2 tablespoons plus 120ml extra-virgin olive oil

• plus more for peppers

• 12 lamb rib chops (about 1.0kg total), preferably unfrenched

• Sale kosher, pepe macinato fresco

• 1 tazza di foglie di prezzemolo con gambi teneri

• 1/2 cup small dill sprigs

• 1 limone

• 12–16 Jimmy Nardello peppers, 8 Cubanelle peppers, or 230g shishito peppers

• Red wine vinegar (for serving)

How to make Grilled Lamb Chops and Peppers

Pound garlic, rosemary, and 2 tablespoons oil with a mortar and pestle until pulverized. (Alternatively, finely grate garlic and finely chop rosemary. Combine in a small bowl and mix in the oil.) Season lamb chops on both sides with salt and black pepper. Coat all over with garlic paste and let sit at room temperature 30 minutes or cover and chill up to 12 hours.

Just before you are ready to grill the chops, make the herb salsa. Pound parsley and dill with mortar and pestle with a big pinch of salt until coarsely crushed. (Alternatively, finely chop the herbs and combine in a medium bowl.) Finely grate zest from lemon into herbs, then slice lemon in half and squeeze in its juice. Stir in 120ml oil; taste and season herb salsa with more salt if needed.

Prepare a grill for medium-high heat. Grill lamb chops, turning often to encourage fat to render and moving to a new spot on the grill whenever there’s a flare-up, until nicely charred on the outside but still pink in the centre, 6–8 minutes. Transfer to a platter and let rest 5–10 minutes.

While the chops are resting, toss peppers in a medium bowl with enough oil to coat; season with salt. Grill peppers, turning often, until skins are blistered and charred in spots and flesh is tender, about 3 minutes. Return to bowl, add a few dashes of vinegar, and toss to coat.

Serve lamb and peppers with herb salsa for spooning over.

Avvertenza

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