Last-Minute Father's Day Recipe: 22-Minute Lamb Chops
By David Tamarkin, Epicurious
No two dads are alike. This dad is into T-Bones and spinach; that dad is into buckwheat noodles with soft tofu. So how do you develop a recipe for Father’s Day?
There is one generalization about dads we at Epicurious felt comfortable making: Most of them are absolutely impossible to shop for. Stuff—particularly unnecessary stuff—doesn’t impress a dad.
Related: 20 Must-Try Ways to Pair Items You Already Have In Your Pantry
So we wanted a recipe that would give dads something to do. An experiential gift, if you will. And for that, Epicurious Food Editor Rhoda Boone settled on lamb chops.
You need three chops per person for this recipe, which means that for a family of four, 12 chops need to be slapped on the grill. This is where your dad comes in. While he’s monitoring the chops (which take just a few minutes per side), you can make the salsa verde, Rhoda’s punchy answer to mint sauce. It all takes less than 30 minutes and is almost foolproof—if you keep a few things in mind.
RIB CHOPS VERSUS LOIN CHOPS
Rhoda developed this recipe to work with both rib chops and loin chops. Rib chops are the fancier and more expensive choice; loin chops are cheaper (good for thrifty dads) and a little less tender. You can’t really go wrong here, because “both have great lamb flavor,” Rhoda says.
SALSA VERDE: STIRRED, NOT WHIRRED
The sauce for the chops was inspired by lamb’s famous affinity for mint. But instead of going for a mint jelly, Rhoda went for a salsa verde with salty capers, fresh parsley and mint, punchy garlic and shallots, and toasted, chopped pistachios. It’s a bold, chunky salsa that starts in the food processor (where the herbs, garlic, shallots and pistachios get a rough chop), and ends in a bowl (where the oil is stirred in). Resist all temptation to add the oil to the food processor—otherwise you’ll end up with a thick, unattractive sauce.
MAKE IT A MEAL
When you (or your dad) (or both of you) are finished grilling the chops, you’ll be faced with a big, delicious platter of meat. Y'all can go HAM on that if you want to, or you can round it out with some herby rice, or maybe a chickpea salad.
For dessert, we’re thinking something cold and rich—like a smoky chocolate pot de créme, which is sort of like the cigar at the end of a meal. You know, for dads who are into that kind of thing.
Get the recipe: Lamb Chops With Pistachio Salsa Verde
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PHOTO: CHELSEA KYLE, FOOD STYLING BY RHODA BOONE; CHARLES MASTERS, FOOD STYLING BY SUE LI
