Salmoriglio is a strong, pungent lemon-herb sauce, originally from Calabria and Sicily. Serve the lamb with the chopped Greek salad to start and some grilled bread for soaking up the sauce.
Ingredients
1 1/2 tablespoons finely chopped fresh oregano
1 1/2 tablespoons finely chopped fresh thyme
2 teaspoons freshly grated lemon zest
1 1/2 tablespoons fresh lemon juice
1 teaspoon kosher salt plus additional for seasoning
6 tablespoons extra-virgin olive oil
4 (3/4-inch-thick) shoulder-blade lamb chops
Directions
Grind herbs, zest, juice, and 1 teaspoon coarse salt to a paste with a mortar and pestle. Transfer to a bowl and add oil in a slow stream, whisking until emulsified. Season with salt and pepper.
Pat lamb dry and season with kosher salt and pepper. Heat a lightly oiled well-seasoned ridged grill pan over moderately high heat until hot but not smoking, then grill lamb, turning once, about 4 minutes on each side for medium-rare.
