Grilled Lamb Chops and Peppers Recipe | Epicurious
Lamb chops need enough time on the grill to let the fat render. You’ll get flare-ups as the fat melts onto the coals—that’s inevitable—but instead of letting the chops char, just move them to...
Keywords
- lamb chop
- shishito pepper
- chile
- parsley
- main
- dinner
- dairy free
- gluten free
- nut free
- keto
- easy
- weeknight meals
- grilling
- summer
- fall
- bon appétit
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.epicurious.com.
Ingredients
- 3 garlic cloves, thinly sliced
- 2 Tbsp. chopped rosemary
- 2 Tbsp. plus 1/2 cup extra-virgin olive oil; plus more for peppers
- 12 lamb rib chops (about 2 1/4 lb. total), preferably unfrenched
- Kosher salt, freshly ground pepper
- 1 cup parsley leaves with tender stems
- 1/2 cup small dill sprigs
- 1 lemon
- 12–16 Jimmy Nardello peppers, 8 Cubanelle peppers, or 8 oz. shishito peppers
- Red wine vinegar (for serving)
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