Lamb Chops with Garlic & Herbs

My hubby forwarded this recipe to me, not sure of its origin. I make no claims for it to be mine (yet).

I made this a few days ago 10/24/20 and it was really good. The lamb chops came out perfectly cook (medium rare) and the flavors from all the herbs in the marinade blended perfectly with the lamb.


  • 4 scallions, white & green parts, thinly sliced plus more for serving
  • cup fresh basil leaves
  • 3 TBL chopped mint, dill, cilantro or a combination of the three
    • note to sidra: try adding a tad more mint next time
  • 2 TBL chopped parsley
  • 2 TBL good olive oil
  • Kosher salt & freshly ground black pepper
  • 3 garlic cloves, finely grated or mashed to a paste
  • 2 tsp Worcestershire sauce
  • ¾ cup mayonnaise
  • ½ cup buttermilk
  • 1 lemon, cut into wedges
  • 2 pounds bone-in lamb chops, about 1-inch thick
  • Romaine lettuce hearts
  • [optional] sliced radishes, for serving


  • If you can plan ahead, prep the lamb the day before. Otherwise allow for at least 30 minutes for the lamb to marinate
  • For the dressing
    • In a blender or mini food processor, combine half the scallions, the herbs (all of them, not just mint, dill, cilantro), 2 TBL olive oil, a pinch of salt and a lot of pepper
    • Blend until you get a rough paste
    • Transfer TBL of the herb mix to a small bowl and mix in about two-thirds of the grated garlic and the Worcestershire, and set it aside (this is for marinading the lamb)
    • To the blender, for the dressing, add the remaining garlic, the mayonnaise, buttermilk and the juice of 1 lemon wedge, and purée until the mixture is quite smooth
    • Taste and add more salt and lemon juice as needed
    • Store dressing in the refrigerator until serving
  • For the lamb
    • Season lamb chops all over with salt, then rub them with the reserved herb paste that you set aside in small bowl
    • Refrigerate the chops for at least 30 minutes and up to overnight
    • Light the grill to high heat. If broiling, set a rack 4-inches away from the heat source and heat your broiler to high
    • Drizzle chops with a little oil, then grill or broil until done to taste, 2 to 5 minutes per side for medium-rare
  • To serve
    • Put the lettuce hearts on a platter, drizzle with the dressing, and top with sliced radishes and scallion
    • Serve along with the lamb chops and more dressing and lemon wedges on the side

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