Weber's BBQ Lamb Chops with Lemon-Mint Salsa Verde


Serves: 4
Prep time: 20 minutes
Cooking time: 8-10 minutes

Grill Method: Direct


8 lamb loin chops, each about 3cm thick, trimmed of excess fat
50g fresh mint leaves
50g fresh flat-leaf parsley leaves and tender stems
1 tsp finely grated lemon zest
2 tbsp fresh lemon juice
1 tbsp roughly chopped shallot
1 tbsp drained capers, rinsed
1 garlic clove, roughly chopped
½ tsp sea salt
¼ tsp crushed chilli flakes
4 tbsp extra-virgin olive oil



In a food processor, blend the mint, parsley, lemon zest and juice, shallot, capers, garlic, salt and chilli flakes, and pulse to chop roughly. Then with the motor running, slowly add the oil until a chunky salsa forms. Transfer to a small bowl, cover with cling film, pressing it directly onto the surface to prevent discolouration, and set aside at room temperature.
Cover and refrigerate, then bring to room temperature and stir to combine before serving.
Lightly brush the lamb chops on both sides with oil and season on both sides with salt and pepper. Allow the chops to stand at room temperature for 15-30 minutes before barbecuing.


Prepare the barbecue for direct cooking over medium heat (180-230°C).
Cook the chops over grilling/direct medium heat, with the lid closed, until cooked to your desired doneness (8-10 minutes for medium rare), turning once. Remove from the barbecue and leave to rest for 3-5 minutes. Serve the chops warm, two to a plate, with salsa spooned on top.