Lamb Chops with Spring Herb Sauce

When Greek families came to the South in the 1920s, they brought their love of lamb with them. This simple dish pays homage to that glorious connection with their former home.

Lamb Chops with Spring Herb Sauce
Makes 8 servings
  • 2 tablespoons canola oil, divided
  • 16 lamb rib chops (about 1 inch thick)
  • 2 teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • Spring Herb Sauce (recipe follows)
Spring Herb Sauce
  • ⅔ cup distilled white vinegar
  • ¼ cup chopped fresh cilantro
  • ¼ cup chopped fresh parsley
  • 2 tablespoons chopped fresh oregano
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon crushed red pepper
  • 1 clove garlic, minced
  • 1 cup olive oil
  1. In a large cast-iron skillet, heat 1 tablespoon oil over medium-high heat. Reduce heat to medium. Sprinkle lamb chops with salt and pepper. Add half of chops to skillet; cook until desired degree of doneness is reached, about 2 minutes per side. Repeat with remaining 1 tablespoon oil and remaining lamb chops. Serve with Spring Herb Sauce.
Spring Herb Sauce
  1. In a medium bowl, whisk together vinegar, cilantro, parsley, oregano, salt, black pepper, red pepper, and garlic; gradually whisk in oil. Cover and refrigerate for up to 2 days.