Lamb Porterhouse with Salsa Verde
Ingredients
½ cup
fresh Italian parsley
½ cup
fresh basil leaves
3 cloves
garlic
2
anchovy fillets
2 tbsp.
fresh mint leaves
2 tbsp.
capers, drained and rinsed
1 tbsp.
minced onion
1 cup
Kowalski's Extra Virgin Olive Oil
- zest of 1 lemon
- juice of 1 lemon
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
8 (5 oz.)
porterhouse-cut lamb chops (1 ¼-1 ½" thick)
1
lemon, cut into 4 wedges
Directions
- In a food processor, pulse first 7 ingredients (through onion) until finely chopped.
- Scrape sides of food processor bowl; with processor running, slowly drizzle in oil until mixture is fairly smooth.
- Add zest and juice; pulse a few times.
- Season to taste with salt and pepper; set salsa aside.
- Heat one side of a gas grill to high and the other side to medium-low.
- Season lamb with salt and pepper; sear lamb over high heat, lid down (2-3 min.).
- Turn chops; sear other side, lid down (2-3 min.).
- Move chops to cooler side of grill; grill, lid down, until lamb reaches an internal temperature of 140° for medium-rare (3-4 min.).
- Remove from grill; tent chops with foil and let rest for about 5 min.
- Grill lemon wedges just until grill marks form, turning halfway through (2-3 min. total).
- Serve lamb with salsa; garnish with grilled lemon.
