The best way to combat the heat is by making meals on the grill. There is nothing better than walking into my backyard, firing up the grill, cooking a delicious meal, and having zero dishes to wash says Climbing Grier Mountain.
Place the American lamb loin chops on a plate. Pat lamb dry and let set at room temperature for at least an hour.
In a blender, add the spinach leaves, mint, parsley, lemon zest, red pepper flakes, one garlic clove, and 1/3 cup olive oil. Puree until mixture is smooth. Season with salt and pepper and set aside.
Preheat your grill to medium-high heat. Add the American Lamb loin chops to the grill and cook turning every two minutes or until well browned on both sides. To check for desired doneness, insert a thermometer into the thickest part and cook until it registers around 135 degrees.
Remove the lamb from the grill and allow it to rest before serving the spinach salsa verde on top!
Courtesy of the American Lamb Board and Climbing Grier Mountain.
Courtesy of the American Lamb Board and Climbing Grier Mountain.
Ingredients
Directions
Place the American lamb loin chops on a plate. Pat lamb dry and let set at room temperature for at least an hour.
In a blender, add the spinach leaves, mint, parsley, lemon zest, red pepper flakes, one garlic clove, and 1/3 cup olive oil. Puree until mixture is smooth. Season with salt and pepper and set aside.
Preheat your grill to medium-high heat. Add the American Lamb loin chops to the grill and cook turning every two minutes or until well browned on both sides. To check for desired doneness, insert a thermometer into the thickest part and cook until it registers around 135 degrees.
Remove the lamb from the grill and allow it to rest before serving the spinach salsa verde on top!