Lamb, pan-grilled rib lamb chops with herb sauces 1 Lamb, pan-grilled rib lamb chops with herb sauces 2

Green sauces are used world-wide as marinades and condiments for meat. Here are three that compliment lamb: chermoula, the all-purpose, hot, garlicky Moroccan mixture, chimichurri, the thick herb sauce that typically accompanies steak in Argentina and salmoriglio, a lemon herb sauce originally from Calabria and Sicily.

12 to 16 rib lamb chops, ¾ inch thick and trimmed of excess fat

vegetable oil for brushing

Moroccan chermoula, Argentinian chimichurri or Italian salmoriglio to accompany



1. Prepare a grill for cooking, or use a ridged grill pan. If using a charcoal grill, open vents on the bottom of the grill, then light the charcoal. When charcoal turns grayish white (about 15 minutes after lighting) hold your hand 5 inches above grill rack. Fire is medium-hot when you can hold your hand there for just 3 to 4 seconds. If using a gas grill, pre-heat burners on high, covered, for 10 minutes, then reduce heat to moderate.

2. Brush the rack of the grill or the pan lightly with oil. Place chops on the rack and grill, covered only if using a gas grill, turning as needed, until browned and crisp on the outside yet still pink and juicy inside, about 8 minutes total for medium rare. If you are using a grill pan, heat it over moderately high heat until hot but not smoking, brush the chops with oil and grill the lamb, in batches if necessary, turning once, for about 4 minutes per side for medium-rare. Serve with the chermoula, the chimichurri or the salmoriglio on the side.


adapted from Claudia Rosen, The New Book of Middle Eastern Food, and The Gourmet Cookbook

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