Herb-Crusted Sardinian Lamb Chops with Caper Salsa

A delightful Mediterranean dish with vibrant flavors

Juicy lamb chops crusted with aromatic herbs, paired with a zesty caper salsa, perfect for a special dinner occasion.

1 h 30 min
4
Intermediate

Ingredients

For the Lamb Chops

8 lamb chops (~2 inches thick)

2 tablespoons olive oil

Salt and pepper

to taste

For the Herb Crust

1 cup fresh parsley

chopped

1/2 cup fresh mint leaves

chopped

2 tablespoons fresh rosemary

chopped

1 tablespoon lemon zest

4 cloves garlic

minced

1/2 cup breadcrumbs

For the Caper Salsa

1/4 cup capers

rinsed and drained

1 small shallot

finely chopped

1/2 cup cherry tomatoes

diced

1/4 cup extra-virgin olive oil

1 tablespoon red wine vinegar

Salt and pepper

to taste

For Garnishing

Fresh mint sprigs

Lemon wedges

Preparation

Preparing the Lamb Chops

Season Lamb

Season the lamb chops with salt and pepper and drizzle with olive oil.

Marinate

Let them marinate at room temperature for 30 minutes.

Creating the Herb Crust

Combine Herbs

In a bowl, combine parsley, mint, rosemary, lemon zest, garlic, and breadcrumbs.

Mix

Mix well until thoroughly combined.

Ensure the herbs are completely dry before chopping to avoid clumping.

Cooking Process

Herb Coating

Pat the herb mixture onto both sides of the lamb chops, pressing firmly.

Grilling

Preheat your grill to medium-high heat and grill chops for 4-5 minutes per side.

Use medium-high heat for a perfect sear.

Plating & Serving

Herb-Crusted Sardinian Lamb Chops with Caper Salsa

FaUtensils

Plating the Chops

Arrange the lamb chops on a platter and drizzle with caper salsa.

FaLeaf

Garnish

Garnish with fresh mint sprigs and lemon wedges.

Sauce Pairings

Caper Salsa

Adds brightness and zing

Garnishes & Accompaniments

Fresh mint sprigsLemon wedges

Perfect Sides

Roasted garlic potatoes

Minted green peas