Grilled Lamb Chops with Salmoriglio Sauce

1. 1

   Grind herbs, zest, juice, and 1 teaspoon coarse salt to a paste with a mortar and pestle.

2. 2

   Transfer to a bowl and add oil in a slow stream, whisking until emulsified.

3. 3

   Season with salt and pepper.

4. 4

   Pat lamb dry and season with kosher salt and pepper.

5. 5

   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.

6. 6

   Serve sauce spooned over lamb.

* Per serving · 4 servings · Values may vary.

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