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)


Build a medium-size fire in the charcoal grill or light the gas grill using all the burners. When the coals are red and dusted with ash, spread them in a tight, single layer, leaving a perimeter of grill with no coals under it; they need to emit concentrated heat. Set the grill rack over the coals.

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.

Garlic and Parsley Sauce

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.

• 9 garlic cloves

• 3 c. flat-leaf parsley leaves

• 2/3 c. olive oil

• Fine sea salt

• Freshly ground black pepper


Dice the garlic cloves, then combine with the parsley and mince them together. Place the mixture in a small bowl and whisk in the oil. Season to taste with salt and pepper.