Grilled Lamb Chops With Italian Salsa Verde

Grilled lamb chops recipe provided by Ryan Carter, Live Vitae

Lamb is my personal favorite protein source. It has a unique grassy profile and sweet taste. Here, lush lamb chops partner with a punchy salsa verde sauce that’s packed full of herbs and anchovies, bursting with flavor and nutrients. For this recipe, I used lamb chops, as they are great to eat with your hands like a hunter-gatherer. As an alternative, use leg steaks or neck fillets.

Salsa verde is a raw Italian green sauce made of fresh herbs, oil, vinegar, garlic (optional), capers, and anchovies, which add the punch. The sauce works well with eggs, fish, and vegetables, and can be stored for a few weeks in the refrigerator. I like to keep extra handy for upgrading a quick meal.

I serve these lamb chops with Russian kale, but any green vegetable like buttered cabbage or grilled zucchini will work well.

Grilled Lamb Chops With Italian Salsa Verde

Start to Finish: 30 minutes

Ingredients:

• Four 3 ½ ounce organic, grass-fed lamb cutlets

• 3 large handfuls of fresh parsley, mint and basil (thick stalks removed)
• 1 tablespoon of high-quality capers, rinsed and dried
• 4 anchovy fillets, rinsed and dried
• 4 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons raw apple cider vinegar
• 2 garlic cloves (optional)

• 4 cups kale or cabbage
• 1 tablespoon grass-fed ghee

More From Bulletproof

The Perfect Zucchini Chocolate Cake

Broccoli Leek Protein Bowl With Salmon

21 Protein Desserts You’ll Want to Make Again and Again

25 Almond Flour Recipes That Taste Anything But Gluten-Free

Instructions:

1. Remove the lamb from the fridge and allow to sit at room temperature while making the sauce.
2. To a food processor, add the herbs, olive oil, vinegar, anchovies, garlic and capers and process until smooth.
3. Preheat a cast-iron pan to medium-high heat and add the cutlets. Reduce heat to medium and cook for 3 minutes on each side.Remove from the pan and allow to rest.
4. In a wide saucepan on medium heat, melt the ghee. Add the chopped kale and allow to cook until just softened.
5. Add the buttered greens to the plate, followed by two of the cutlets. Drizzle 1 tablespoon of sauce over the lamb and vegetables. Season to taste, but keep in mind the sauce is naturally salty.

Serves: 2

Nutritional Information (Per Serving):

• Calories: 588.6
• Protein: 40.5zzg
• Carbs: 3.5g
• Fiber: 1.61g
• Sugar: 0.83g
• Net Carbs: 1.7g
• Fat: 45.4g
• Saturated Fat: 19g
• Polyunsaturated: 3.7g
• Monounsaturated: 19.1g
• Omega 3: 0.69g
• Omega 6: 2.8g
• Cholesterol: 174.3mg
• Sodium: 206.1mg
• Magnesium: 62.4mg
• Potassium: 645.8mg
• Vitamin A: 4025.3iu
• Vitamin C: 45.2mg
• Calcium: 106.2mg
• Iron: 4.7mg