This BBQ-ready recipe is inspired by the classic flavors of roast leg of lamb and mint jelly, but with a quick-cooking summer twist.
Tender, juicy lamb chops seasoned with smoky Pimentón de La Vera and fragrant Italian wild fennel pollen stand in place of the roast. And for the mint jelly? A bright, zippy mint chimichurri sauce. Ready in under an hour, this simple dish makes a stunning seasonal main alongside grilled vegetables or a tomato salad.
Recipe by Asha Loupy
For the lamb chops, mix the spices together in a small bowl. Brush the lamb chops with extra virgin olive oil. Season the lamb chops on each side with the spice mixture and set aside for 15-20 minutes, allowing them to come to room temperature.
To prepare the mint chimichurri, mix all of the ingredients in a medium bowl. Let sit at room temperature for 30 minutes to let the flavors marry.
While the lamb chops and chimichurri are resting, preheat the grill to medium high heat (alternatively, you can use a charcoal grill or if you are cooking inside, a cast iron grill pan).
When the grill is hot, place the lamb chops on the grill and cook until medium-rare, about 2-3 minutes per side (the internal temperature should be about 130°F in the thickest part). Transfer the cooked lamb chops to a serving platter and let rest for 5 minutes.
To serve, top the grilled lamb chops with a generous spoonful of the reserved mint chimichurri. Serve the remaining chimichurri at the table, just in case anyone wants a little extra!