Grilled Lamb Lollipop Chops With Green Goddess Dipping Sauce
Chef-owner Jennifer Costello
At The Bonneville in Austin, Texas, chef-owner Jennifer Costello serves these grilled baby lamb chops as an appetizer, but by plating several together, they can make a small plate or entree. Green Goddess is making a comeback on menus as a nostalgic favorite packed with fresh herbal flavor. The dip’s creamy texture is a good match with the grilled chops.
1 large pasteurized egg yolk
1 tsp. Dijon mustard
1 small garlic clove
1 white anchovy, chopped
½ tbsp. Champagne vinegar
½ tbsp. fresh lemon juice
¾ cup extra virgin olive oil, plus more as needed
4 chives, minced
4 sprigs tarragon, finely chopped
3 sprigs flat-leaf parsley, finely chopped
Salt and pepper, to taste
8 lamb rack chops or lollipops
- For Green Goddess sauce: In food processor, pulse egg yolk, mustard, garlic, anchovy, vinegar and lemon juice until pureed. Slowly drizzle in ¾ cup olive oil, drop by drop at first, then faster as it emulsifies. Transfer to small bowl; stir in chives, tarragon and parsley. Season with salt and pepper and set aside.
- For lamb chops: Preheat grill. Trim lamb chops and season with salt and pepper on both sides. Brush lightly with olive oil. Grill chops on first side until grill marks form, 3 to 4 minutes; Turn and sear on second side until lamb is desired doneness, 3 to 4 minutes longer. Let rest 5 minutes.
- To serve, arrange chops on platter or plates and drizzle with some of Green Goddess sauce. Serve with extra sauce for dipping.
Photo courtesy of American Lamb Board