Found on page 173 of my Ranch Raised Cookbook!
Photography by Charity Burggraaf

“Lamb Lollipop” is my favorite way to describe a lamb rib chop cut from the rack. These tender, mild chops are my girls most-requested dinner, with the exception of pork chops with applesauce. The Italian-inspired salsa verde is bight and briny, and tastes fantastic paired with any grilled meat, including steak and pork chops.

Makes 6 servings.

Ingredients

For the lamb:

• 12 (3/4-inch-thick) lamb rib chops (about 2 pounds total), trimmed of excess fat
• Extra-virgin olive oil
• Kosher salt and freshly ground black pepper

For the Salsa Verde:

• 1 cup packed chopped fresh parsley leaves
• 1/4 cup chopped fresh basil leaves
• 1/2 cup extra-virgin olive oil
• 2 hard-boiled egg yolks
• 1 tablespoon capers, rinsed
• 2 anchovy fillets
• 1 clove garlic, minced
• Juice of 1/2 medium lemon (about 2 tablespoons)
• 1 tablespoon red wine vinegar
• 1/4 teaspoon red pepper flakes
• Kosher salt and freshly ground black pepper

Instructions

To make the salsa verde, in the bowl of a food processor, pulse all of the ingredients, including 1/4 teaspoon salt and a few grinds of pepper, until well chopped and combined. Scrape down the bowl with a silicone spatula and pulse again. Taste and season with more salt and pepper. Transfer to a small serving bowl and set aside.

Prepare a grill for direct and indirect cooking over high heat (450 to 500 degrees F). Brush the grates clean. Drizzle the lamb with olive oil and season all over with salt and pepper. Grill over direct heat with the lid closed as much as possible, turning once, until cooked to the preferred doneness, about 3 minutes on the first side and 1 to 2 minutes on the second side for medium-rare.

Transfer to a serving plate, spoon some of the salsa verde over the chops, and serve at once.