FOREMAN FNATICS

GRILLED LAMB CHOPS | With Salsa Verde

Serving a simple, fresh sauce with grilled meat is a great way to add flavor without adding too many extra calories.

INGREDIENTS

  • 2 cups fresh parsley leaves
  • ¼ cup dried cranberries
  • 2 Tbsp. lemon juice
  • 1 tsp. finely grated lemon zest
  • 2 cloves garlic
  • 1 tsp. salt
  • ⅓ cup olive oil
  • 2 medium green tomatoes, chopped
  • 15 lamb loin chops (about 4 lb)
  • ½ tsp freshly ground black pepper

DIRECTIONS

Preheat grill on Setting #4. Combine parsley, cranberries, lemon juice and zest, garlic and 1/2 tsp of the salt in a food processor; pulse until finely chopped but not puréed. With the motor running, slowly add 1/4 cup of the olive oil until completely incorporated. Stir in green tomatoes; set aside.

Season lamb chops all over with remaining oil, salt and pepper. Grill, covered, for 4 or 5 minutes per side for medium-rare or until desired level of doneness. Serve with salsa verde on the side.

Tip: Salsa verde can be made up to 3 days in advance, then covered tightly and stored in the refrigerator.

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