Grilled Lamb Chops With Lettuce and Ranch Dressing
Cooking lamb chops hot and fast keeps them juicy and perfectly pink inside. Here, they’re first marinated in an herby garlic paste, then grilled or broiled and served with crisp lettuce hearts and a tangy ranch dressing (made from more of that same herb garlic paste). Quick and easy enough for a weeknight, these chops are also always an impressive meal to serve to guests. You’ll probably have some ranch dressing left over. It will keep for a week in the fridge and is also excellent as a sauce for grilled chicken, or as a dip for vegetables and crackers.
- Serves: 4 persons
- 4scallions, white and green parts, thinly sliced, plus more for serving
- ⅓cup fresh basil leaves, packed
- 3packed tablespoons chopped mint, dill, cilantro or a combination
- 2packed tablespoons chopped parsley
- 2tablespoons extra-virgin olive oil, plus more as needed
- Kosher salt and freshly ground black pepper
- 3garlic cloves, finely grated or mashed to a paste
- 2teaspoons Worcestershire sauce
- ¾cup mayonnaise
- ½cup buttermilk, or use 1/4 cup each milk and plain yogurt
- 1lemon, cut into wedges
- 2pounds bone-in lamb chops, about 1-inch thick (any cut)
- Romaine lettuce hearts, large leaves torn and small ones left whole, for serving
- Sliced radishes, for serving
Step 1In a blender or mini food processor, combine half the scallions, the herbs, 2 tablespoons olive oil, a pinch of salt and a lot of pepper. Blend until you get a rough paste, scraping down the sides of the blender with a spatula as needed. (It’s not a lot of liquid so you may need to stop the blender a few times to scrape the sides.)
Step 2Transfer 2 1/2 tablespoons of the herb mix to a small bowl. Mix in about two-thirds of the grated garlic (2 cloves) and the Worcestershire, and set it aside.
Step 3To the blender, 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.
Step 4Season lamb chops all over with salt, then rub them with the reserved herb paste. Refrigerate the chops for at least 30 minutes and up to overnight.
Step 5Light 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.
Step 6To serve, put the lettuce hearts on a platter, drizzle with ranch dressing, and top with sliced radishes and scallion. Serve along with the lamb chops and more ranch dressing and lemon wedges on the side.