The Best Online Cooking Videos
Already have an account? Sign In
Previewing

Grilled Lamb Chops in Persillade

(10:34)
4.4
stars
,22ratings
Ready In
Prep Time
Cook Time
Pilar Sanchez, Level 3
Pilar Sanchez
301 Followers
This rustic dish from the South of France is perfect for summer. These grilled lamb chops are brought to life with a simple, but delicious, parsley rub called persillade. Chef Pilar Sanchez shares her personal twist on this popular French main course in this Grokker Premium video.

Cooking Recipe

Servings: 4
Cook Time: 45 minutes
Prep Time: 15 minutes
Ready In: 1 hour

Ingredients:
For the rub:
1 bunch fresh Italian parsley
6 garlic cloves
½ cup extra virgin olive oil
1 tsp kosher salt
1 tsp freshly ground black pepper

For the chops:
2 (8-rib) frenched racks of lamb
2 tsp fine chopped fresh thyme
1 tsp chopped fresh rosemary
2 tbsp pure olive oil or olive oil blend
Kosher salt
Freshly ground black pepper

Directions:
Parsley rub:
1. Pick four sprigs from the bunch of parsley and reserve in the refrigerator to use as garnish later. Remove the leaves from the parsley stems. Wash with cold water and dry in a salad spinner.

2. Place all the leaves into a food processor. Peel the garlic cloves and remove the woody stem. Place the peeled garlic cloves into the food processor along with the olive oil, salt and pepper.

3. Turn the food processor on for about 30 seconds then stop and use a rubber spatula to scrape down the sides of the bowl. Process again until the parsley becomes a smooth paste. Stop and scrape the sides as needed to ensure a smooth puree. Pour the mixture into another container and refrigerate.

Lamb Chops:
1. Turn on the grill to high and allow to preheat while you prepare the lamb. Using a boning knife, cut each lamb rack into four equal “double chops”. (You may ask the butcher to do this for you.)

2. Lay the chops flat onto a shallow baking dish and drizzle with the olive oil. Sprinkle the herbs and season with salt and pepper over the chops. Using your hands, make sure the olive oil and herbs are evenly and lightly coating the chops. Wash and dry your hands. Remove the persillade from the refrigerator.

3. Using a pair of medium or long tongs, place the lamb chops on to the hot grill. Try to place all the chops in the same direction to help you keep track of each turn. To get the crosshatch marks marks a good tip is to have them face at 2 o'colock then shift them to 10 o'clock. Cook the chops on all four sides for about 3 to 5 minutes each, depending on the desired temperature.

4. When the chops are seared on all sides and cooked the way you want them, remove them from the grill and place them back into the shallow dish. Using a small spoon, coat them evenly on all sides with the persillade.

5. Return the chops to the hot grill and quickly sear all sides again. Place two chops on each plate and garnish with the reserved sprigs. Place the remaining persillade on the table and use for dipping.

Enjoy!

Also check out the other videos in Chef Pilar's https://grokker.com/cooking/collection/taste-of-napa-/521cd891eed0e44b4600014c collection

Grilled Lamb Chops in Persillade
Other Videos You Might Like
Thumbnail image for Grilled Lamb Burgers with Tzatziki Sauce
10:56
Thumbnail image for Grilled Lamb Chops
Grilled Lamb Chops
FFChefMichaelSymon
13 I Did This
4:17
Thumbnail image for Lamb Tzatziki Burger
Lamb Tzatziki Burger
TheOfficialHungry
8 I Did This
1:55
Thumbnail image for Cheat's Lamb Stew Recipe
Cheat's Lamb Stew Recipe
sortedfood
9 I Did This
4:16
Thumbnail image for Kebab Dinner Party
Kebab Dinner Party
kincommunity
31 I Did This
16:18
Thumbnail image for Wine Pairing
Pilar Sanchez, Level 3
8:28
Thumbnail image for Easy Blender Pancakes
Maya Adam, Level 7
4:31
Thumbnail image for Easy Healthy Pizza
Danielle Hayley, Level 1
10:56
Thumbnail image for Superfood Salad
Talya Lutzker, Level 20
16:09

Testimonial

Suzie R.
I just wanted to say thank you for your site. I discovered it via Anna Olson, my baking mentor. Finding high quality cooking videos that really teach you about food and techniques is such a challenge and yours are amazing. I can't wait to do some recipe testing and love that it is so easy to email yourself the recipes!
Suzie R.
It's time to do something good for yourself
On-demand videos, on your time
On-demand videos, on your time
Learn from the experts
Learn from the experts
1000s of premium produced and curated videos
1000s of premium produced and curated videos