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Grilled Lamb Chops with Salsa Verde Italiano
1 rack of lamb chops, “frenched”—bones trimmed clean
2 tablespoons Juniper Provence Spice Mix or other herbes de Provence spice
Salt and Pepper
8 tablespoons Salsa Verde Italiano
Here’s the link to our Salsa Verde Italiano
Preheat grill on high heat. *Cut chops apart from each other. Salt and pepper generously. Rub chops with Juniper Provence Spice Mix. Place chops on grill, lower heat to medium and close lid. Grill for about 2-3 minutes on each side to desired doneness. Serve with Salsa Verde Italiano.
*Alternately you can grill the rack uncut. Increase cooking time. Check internal for 135º-145º. Outside chops will get more done than center chops. Resting time should increase center temp by about 10º.