American · Dinner
California Grilled Lamb Chop Plate
California wine country tradition reading thick lamb loin chops grilled hard with a rosemary garlic crust then drizzled in salsa verde, plated with a charred zucchini and farro salad with feta for the weekend Sonoma grill plate of bright herb-led richness.
$$$
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
263Calories
14gProtein
23gFat
0gCarbs
0gSugar
0gFiber
48mgSodium
63mgChol
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Instructions
1
Prep
Pat lamb chops dry. Slice zucchini lengthways into 5mm planks. Finely chop parsley, mint, and rosemary. Mince 6 garlic cloves, smash 2, leave 2 whole. Crumble feta. Halve lemons. Mix minced garlic, rosemary, 2 tbsp oil, 0.5 tsp salt, 0.5 tsp pepper into a paste. Pulse parsley, mint, smashed garlic, red pepper flakes, vinegar, mustard, 1/4 cup oil, lemon juice, 0.5 tsp salt into salsa verde.
2
Simmer
Bring farro, vegetable stock, 0.5 tsp salt to boil in medium pot over high heat 3 minutes. Cover, reduce to low, cook 18 minutes until grains turn tender.
3
Build
Rub garlic-rosemary paste firmly into both faces of lamb chops. Rest 10 minutes at room temperature.
4
Char
Heat grill pan over medium-high 4 minutes. Toss zucchini with 2 tbsp oil and 0.5 tsp salt. Grill 4 minutes total turning once until charred and striped. Transfer to board, chop into chunks.
5
Grill
Lay lamb chops on hot grill pan over high heat 3 minutes per side undisturbed for medium-rare. Transfer to board, top with crushed whole garlic cloves, rest 5 minutes.
6
Rest and plate
Fluff farro with fork, fold in zucchini, feta, 0.5 tsp pepper. Divide farro between two plates, lay lamb chops over each portion, spoon salsa verde across lamb, rest lemon half on rim of each plate. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) lamb loin chops
- 120g (4.2 oz) pearled farro
- 300g (10.6 oz) zucchini
- 80g (2.8 oz) feta cheese
- 40g (small handful) flat-leaf parsley
- 20g (small handful) fresh mint
- 20g (small handful) fresh rosemary
- 10 garlic cloves
- 120ml (1/2 cup) extra-virgin olive oil
- 4 tbsp red wine vinegar
- 2 tsp Dijon mustard
- 2 medium lemons
- 480ml (2 cups) vegetable stock
- 2 tsp fine sea salt
- 1 tsp ground black pepper
- 0.5 tsp red pepper flakes