Sunday Supper: Lamb Chops With Garlic and Parsley Sauce

Serves 6.

Note: From "French Grill," by Susan Herrmann Loomis.

• 12 small (about 3 oz. each) or 6 large (about 5 oz. each) lamb chops, at room temperature

• Fine sea salt

• Freshly ground black pepper

• 1/3 c. Garlic and Parsley Sauce (see recipe)

Directions

When the rack is hot, sprinkle the chops evenly with salt and place them on the grill. Cover and cook until they are dark golden, about 4 minutes. Flip the chops, season with salt and pepper, and spread equal amounts of garlic and parsley sauce on each chop, pressing it firmly into the chop. For medium-rare chops, cook them for an additional 2 to 4 minutes, depending on the size of the chops. If you prefer your chops cooked longer, then leave them on the grill for an additional 1 to 2 minutes.

Right before the chops are cooked, flip them quickly onto their side with the garlic and parsley sauce, just so the sauce gets very hot, about 30 seconds.

Transfer chops to a platter, season lightly with salt and pepper, and serve immediately.

Makes about 2/3 cup.

Note: Once you mince the garlic and parsley, put them in a bowl immediately and cover them with the oil to trap the flavors, or they will dissipate into the air. Using a knife to mince the ingredients is preferred for more flavor; a food processor would result in more of a mash. From "French Grill," by Susan Hermann Loomis.

• 3 c. flat-leaf parsley leaves

• 2/3 c. olive oil

• Fine sea salt

• Freshly ground black pepper

Directions