Lamb Chops

Shepherds and their flocks have roamed the hills of the Middle East for millennia. The same rugged terrain that was difficult to farm provided ample space for raising sheep, and so the cuisines of the region evolved to celebrate lamb and mutton in all its forms. The tender chop is the most prized cut and cooks in just minutes. At Bavel, we quickly grill delicious Te Mana Lamb chops from New Zealand, where the lambs feed on chicory and develop a unique almost-smoky flavor, and then serve them topped with a rustic, herby sauce that’s mashed in a mortar and pestle with parsley, garlic, and anchovy. Serve these chops alongside a simple green salad—they don’t need anything else.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat a charcoal grill to high heat (see Grilling Guide on this page). Season the lamb chops with the salt and pepper and place directly onto the grill (the cold meat will prevent overcooking). Grill over high heat for 2½ minutes per side, then transfer to a serving plate and top each chop with about ½ tablespoon of the herb sauce, or more if desired.

Step 2

In a mortar and pestle, smash the garlic, anchovies, salt, and sugar until a paste forms. Add the parsley and cilantro and continue to smash until the herbs have combined with the paste and the color is dark green. Add the lemon juice and vinegar and stir to combine. In a steady stream while stirring, slowly add the oil until emulsified. Finally, gently fold in the garam masala and lemon zest. The sauce can be made up to 24 hours in advance and stored in an airtight container in the refrigerator.