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Lamb Blade Chops with Olive Parsley Salad

Serves 4

Prep Time
40 mins

Lamb Blade Chops with Olive Parsley Salad

Photo: Leo Gong; Styling: Randy Mon
 4 lamb blade chops (1/2 to 3/4 in. thick; about 2 lbs.)
 1/2 teaspoon kosher salt
 1/2 teaspoon freshly ground black pepper
 6 tablespoons extra-virgin olive oil, divided
 1 teaspoon finely shredded lemon zest
 2 garlic cloves, finely minced
 3/4 cup pitted briny green olives, very coarsely chopped
 1 cup flat-leaf parsley leaves, very coarsely chopped
 4 teaspoons minced preserved lemon
Step 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 mixture on both sides of chops.

Step 2

In another small bowl, stir together olives, parsley, preserved lemon, and remaining 4 tbsp. oil.

Step 3

Grill chops 4 minutes, then flip and grill an additional 2 to 3 minutes for medium-rare. Transfer to a clean plate, tent with foil, and let rest 5 minutes. Serve each chop topped with a spoonful of olive parsley salad, and roasted or grilled potatoes if you like.

Step 4

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 656Calories from Fat 73
% Daily Value *
Total Fat 53g82%

Saturated Fat 15g75%
Cholesterol 157mg53%
Sodium 697mg30%
Total Carbohydrate 2.9g1%

Dietary Fiber 0.8g4%
Protein 40g80%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.