Lamb Chops with Roasted Salsa

Photo: Annabelle Breakey; Styling: Karen Shinto

"This is my rendition of how a platter of lamb would be served in many Mediterranean countries with, say, a change of herbs and accompaniments." --Christina Savinos, Athens, Greece

Prep and Cook Time: 30 minutes.

Yield: Makes 4 servings
Recipe from Sunset

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 578
  • Calories from fat: 78%
  • Protein: 23g
  • Fat: 50g
  • Saturated fat: 15g
  • Carbohydrate: 8.4g
  • Fiber: 2.1g
  • Sodium: 521mg
  • Cholesterol: 99mg


  • 2 garlic cloves, chopped
  • 3 tablespoons chopped mint leaves
  • Finely shredded zest of 1 1/2 lemons
  • 1/2 cup olive oil, divided
  • 2 teaspoons kosher salt, divided
  • 2 teaspoons freshly ground black pepper, divided
  • 8 lamb rib chops (about 1 3/4 lbs. total)
  • 1 ripe tomato
  • 1 small red onion, peeled and halved
  • 2 bell peppers, seeded and quartered
  • 1/4 cup chopped flat-leaf parsley
  • 2 tablespoons fresh lemon juice


  1. 1. Prepare a charcoal or gas grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). In a large resealable plastic bag, combine garlic, mint, lemon zest, 1/4 cup olive oil, and 1 tsp. each salt and pepper. Add lamb chops and mix to coat.
  2. 2. Grill tomato, onion, and bell peppers, turning twice, until soft and blackened, 6 minutes. Remove from heat. Remove chops from bag, keeping marinade on meat. Grill chops, turning once, until done the way you like, 5 minutes total for medium-rare (cut to test).
  3. 3. Chop vegetables and mix with remaining 1/4 cup olive oil, the parsley, lemon juice, and remaining 1 tsp. each salt and pepper. Serve with lamb.
  4. Note: Nutritional analysis is per serving.
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