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Grilled Lamb Chops with Mint Salsa Verde

Posted March 22, 2026

Frenched lamb lollipops marinated in garlic, rosemary, and lemon, then hit hard over screaming hot coals for a crust that locks in everything good. The mint salsa verde is not an afterthought. It's bright, briny, and punchy enough to stand up to the lamb. This one looks like a restaurant plate and cooks in under 20 minutes.

Time Quick (15-20 min, plus 2 hr marinade)
Serves 4
Crowd Wow High
Mess Low
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Grilled Lamb Chops with Mint Salsa Verde
Cook Surface
OakStoke grill plate
Fire
Single Zone, High Heat (full bed of hot coals, 450-500°F surface temp)

Ingredients

The Lamb

  • 2 frenched racks of lamb, cut into individual chops (roughly 8 chops per rack, 16 total)
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 2 tbsp fresh rosemary, finely chopped
  • Zest of 1 lemon
  • 1 tsp kosher salt
  • 1/2 tsp black pepper, coarse ground

Mint Salsa Verde

  • 1 cup fresh mint leaves
  • 1/2 cup fresh flat-leaf parsley, packed
  • 2 cloves garlic
  • 2 tbsp capers, drained
  • 2 anchovy fillets (do not skip these unless allergic, they disappear into the sauce and add depth, not fishiness)
  • Juice of 1 lemon
  • 1 tsp red wine vinegar
  • 1/2 tsp red pepper flakes
  • 1/2 cup good olive oil
  • Kosher salt and black pepper to taste

Finishing

  • Flaky sea salt (Maldon or similar)
  • Lemon wedges for serving
  • Fresh mint sprigs for garnish

Cook Steps

1
Marinade (2 hours minimum, 4 hours is the sweet spot) | Combine olive oil, garlic, rosemary, lemon zest, salt, and pepper. Pat the lamb chops completely dry with paper towels then coat every surface in the marinade. Lay them flat in a dish, cover, and refrigerate. Pull them out 30 minutes before they go on the grill. Cold meat on a hot grill is a fast way to an uneven cook.
2
Make the salsa verde (do this first) | Add mint, parsley, garlic, capers, anchovies, lemon juice, red wine vinegar, and red pepper flakes to a food processor. Pulse 6-8 times until roughly chopped, you want texture here, not a smooth paste. With the processor running, stream in the olive oil slowly until it comes together. Taste it. Season with salt and pepper. It should be punchy, bright, and a little aggressive. That's correct. Set aside at room temperature so the flavors keep opening up.
3
Build a ripping hot fire | This cook is entirely high heat, no two-zone needed. You want a full bed of coals glowing orange with a light layer of white ash. Hold your hand 6 inches above the grate, you should only be able to manage 2-3 seconds before pulling away. That's the right temperature. Make sure your grate is clean and oiled before the chops go on.
4
Grill the chops | Place lamb chops directly over the coals. Do not crowd them. Sear 2-3 minutes per side for medium-rare, which is where lamb chops belong. You're looking for a deep mahogany crust on each flat face and good char on the fat cap at the edges. For the fat cap, hold the chops upright with tongs and press the fat edge directly onto the grate for 60-90 seconds. Renders the fat beautifully and gives you extra crunch.
5
Rest and serve | Pull the chops at 130-135°F internal for medium-rare. Rest on a board for 5 minutes. The bone makes a natural handle so don't overthink the presentation, stand them upright, lean them together, spoon the salsa verde generously over the top, hit with flaky salt, and serve with lemon wedges on the side. Eat immediately.

Pitmaster Notes

Frenched rack cut into lollipops is the only right answer here Ask your butcher to french the rack if it isn't already. That exposed bone handle is what makes this dish look the part and it gives you control on the grill without burning your hands. Have them cut it into individual chops before you leave the counter.

Don't skip the anchovies in the salsa verde This comes up every time. Two anchovy fillets in a full cup of mint and parsley completely disappear flavor-wise but they add a deep savory backbone that makes the sauce taste like it has been reduced for hours. If you pull them out, the sauce tastes flat. Leave them in and nobody will know.

Medium-rare is not negotiable on lamb chops 130-135°F internal, pulled and rested. Lamb cooked past medium turns grey, dries out fast, and develops a stronger gamey flavor that turns people off. The pink interior is also where the visual impact of this dish lives. Show the cross-section when you plate it.

Fat cap on the grate, every time Most people flip twice and call it done. Stand those chops upright on the fat cap for the last 90 seconds. Rendered lamb fat with grill char on it is genuinely one of the best things you can eat. Do not skip it.

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