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Lamb Blade Chops with Olive Parsley Salad

Photo: Leo Gong; Styling: Randy Mon
Prep time 40 mins
Yield Serves 4


  • 4 lamb blade chops (1/2 to 3/4 in. thick; about 2 lbs.)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon finely shredded lemon zest
  • 2 garlic cloves, finely minced
  • 3/4 cup pitted briny green olives, very coarsely chopped
  • 1 cup flat-leaf parsley leaves, very coarsely chopped
  • 4 teaspoons minced preserved lemon

Nutrition Information

  • calories 656
  • caloriesfromfat 73 %
  • protein 40 g
  • fat 53 g
  • satfat 15 g
  • carbohydrate 2.9 g
  • fiber 0.8 g
  • sodium 697 mg
  • cholesterol 157 mg

How to Make It

  1. Prepare a grill for direct medium-high heat (450°; you can hold your hand 5 in. above cooking grate only 4 to 5 seconds). Trim any hard fat from the outside of each lamb chop and season on both sides with salt and pepper. In a small bowl, mix 2 tbsp. oil, the lemon zest, and garlic; slather mixture on both sides of chops.

  2. In another small bowl, stir together olives, parsley, preserved lemon, and remaining 4 tbsp. oil.

  3. Grill chops 4 minutes, then flip and grill an additional 2 to 3 minutes for medium-rare. Transfer to a clean plate, tent with foil, and let rest 5 minutes. Serve each chop topped with a spoonful of olive parsley salad, and roasted or grilled potatoes if you like.

  4. Note: Nutritional analysis is per serving.