Lamb Chops with Lovage and Ramps

If you're like me and love to eat with your hands, then choose rib chops; but if you prefer a knife and fork, go for leg cutlets. Make sure not to buy lamb chops that have been frenched, simply because there is a lot of meat on the chops and when grilling each chop individually the fat gets crisp and caramelized. That would be a shame to miss out on!

Reprinted with permission from From the North by Katrin Björk, Page Street Publishing Co. 2018. Photo credit: Katrin Björk

By / Photography By Katrín Björk | June 01, 2018

Ingredients

  • 8 lamb chops
  • Salt and pepper
  • 1–2 tablespoons olive oil, divided
  • 16 ramps
  • 2 handfuls lovage
  • ½ green apple
  • 1 clove garlic
  • ¼ teaspoon chili flakes

Instructions

Salt and pepper the chops generously then throw them on the grill on medium-high heat for 3 minutes on each side. Drizzle olive oil and some salt onto the ramps and grill for 1 to 2 minutes until they are soft and slightly charred.

Pulse the lovage, apple, garlic and chili flakes in a food processor until coarse, slowly add the olive oil until you have a thick chimichurri-like sauce. Add salt and pepper to taste.

Serve the chops with the ramps on the side and a generous drizzle of the sauce.

Ingredients

  • 8 lamb chops
  • Salt and pepper
  • 1–2 tablespoons olive oil, divided
  • 16 ramps
  • 2 handfuls lovage
  • ½ green apple
  • 1 clove garlic
  • ¼ teaspoon chili flakes
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60
We will never share your email address with anyone else. See our privacy policy.