Wood-Fired Lamb Chops
Lumina Lamb, Green Olive Salsa Verde, Lemon
Chef Rafiq Salim of Rolo's | Queens, NY
“Lumina lamb is crazy good off our wood fire grill. The goal of this dish is to keep it nice and simple with a condiment that would complement the lamb instead of overpowering. We use the term “salsa verde” for lots of green sauces at Rolo’s. This version has a bit of all the things that complement lamb well, parsley, lemon zest, rosemary and Castelvetrano olives. The briny meatiness of the olives really boosts the flavor on the rendered smoky Lumina lamb fat beautifully. We serve it with a lemon squeeze for added brightness and acidity. We marinate the lamb in our herb marinade not to tenderize or even season the Lumina lamb, but to just give the lamb a little more surface area on the grill. All the little bits of onion and herbs brown and allow the lamb to absorb more smoky wood fire grill flavor.” — Chef Rafiq Salim
Adapted by StarChefs | July 2023
INGREDIENTS
Herb Marinade:
623 grams canola oil
28 grams fresh thyme
12 grams fresh rosemary leaves
25 grams chopped garlic
62 grams red wine vinegar
6 grams black peppercorns
137 grams chopped onion
106 grams fresh parsley
Lamb Chops:
1 Lumina lamb rack, divided into chops
Green Olive Salsa Verde:
291 grams minced parsley
6 grams minced rosemary
5 grams grated garlic
5 grams lemon zest
92 grams chopped Castelvetrano olives
329 grams olive oil
117 grams red wine vinegar
To Assemble and Serve:
Yield: 1 serving
Kosher salt
Extra virgin olive oil
Flaky sea salt
Lemon wedge
METHOD
For the Herb Marinade:
In a mixing bowl, combine all ingredients. Set aside.
For the Lamb Chops:
Place lamb chops in a shallow baking dish. Generously coat with Herb Marinade. Cover and refrigerate at least 1 hour.
For the Green Olive Salsa Verde:
In a mixing bowl, combine all ingredients. Set aside.
To Assemble and Serve:
Prepare and heat a wood-fired grill. Liberally season 4 Lamb Chops with kosher salt. Place lamb on grill and cook to desired doneness. Let rest. Arrange Lamb Chops on a serving plate. Top with 2 tablespoons Green Olive Salsa Verde, a drizzle of olive oil, and a pinch of flaky sea salt. Serve with lemon wedge.
