Geoffrey Zakarian's Grilled Lamb Chops with Habanero-Honey Salsa Verde | The Kitchen

Geoffrey's Grilled Lamb Chops are the perfect way to impress guests this summer. Bright, herby salsa verde paired with savory, meaty lamb is a match made in heaven! #GeoffreyZakarian #FoodNetwork #TheKitchen #LambChops Watch Geoffrey on #TheKitchen, Saturdays at 11a|10c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT! Get the recipe ▶ https://foodtv.com/3xbvltn Subscribe to Food Network ▶ https://foodtv.com/3RLCgkh Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Grilled Lamb Chops with a Vibrant Green Salsa Verde RECIPE COURTESY OF GEOFFREY ZAKARIAN Level: Easy Total: 25 min Active: 20 min Yield: 4 servings Ingredients Salsa Verde: 1/4 cup capers 4 oil-packed anchovy fillets 3 cloves garlic, roughly chopped 1 cup extra-virgin olive oil 3/4 cup chopped fresh mint 3/4 cup chopped fresh flat-leaf parsley 1/2 cup chopped fresh basil 1/2 cup chopped fresh cilantro 1/4 cup snipped fresh chives 2 tablespoons honey 1 habanero pepper, minced Kosher salt Lamb: 2 tablespoons olive oil 12 lamb chops, preferably American, about 1-inch thick Kosher salt and freshly ground black pepper Lemon wedges, for serving Directions Special equipment: Food Processor, Grill or Grill Pan For the salsa verde: In a food processor, pulse the capers with the anchovies and garlic until finely chopped. Add the oil, mint, parsley, basil, cilantro, chives, honey and habanero and pulse to combine. Season with salt. Set aside. For the lamb: Lightly oil the grill grates or a grill pan and preheat to medium-high heat. Sprinkle the lamb with salt and pepper, then add to the grill and turn up the heat slightly. Grill the lamb for around 3 minutes on each side for medium-rare with an internal temperature of 130 to 135 degrees F. Serve with the salsa verde and wedges of lemon. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork Geoffrey Zakarian's Grilled Lamb Chops with Habanero-Honey Salsa Verde | The Kitchen | Food Network https://youtu.be/72Qratx3xO0