Salmoriglio is a strong, pungent lemon-herb sauce, originally from Calabria and Sicily. Serve the lamb with the chopped Greek salad to start and some grilled bread for soaking up the sauce.

　　

Ingredients

Serves 4

　　1 1/2 tablespoons finely chopped fresh oregano

　　1 1/2 tablespoons finely chopped fresh thyme

　　2 teaspoons freshly grated lemon zest

　　1 1/2 tablespoons fresh lemon juice

　　1 teaspoon kosher salt plus additional for seasoning

　　6 tablespoons extra-virgin olive oil

　　4 (3/4-inch-thick) shoulder-blade lamb chops

　　

Step 1

Grind herbs, zest, juice, and 1 teaspoon coarse salt to a paste with a mortar and pestle. Transfer to a bowl and add oil in a slow stream, whisking until emulsified. Season with salt and pepper.

　　

Step 2

Pat lamb dry and season with kosher salt and pepper. 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.

　　

Step 3

Serve sauce spooned over lamb.