Cilantro Grilled Lamb Chops with Strawberry Cilantro Salsa

Remember my post a few weeks back on my prepped foods for weekend guests?  Well, cilantro oil was one I had mixed up to have on hand for drizzling over hummus,  adding a touch to my green eggs for an unexpected surprise taste, mixing a dash into my vinaigrette for a unique twist and as a flavored oil for a quick sauté of shrimp.  The final use for the cilantro oil was in this recipe for these cilantro grilled lamb chops and a strawberry cilantro salsa.

In my previous post I roughly detailed how I make the oil.  As with most of my prepped foods I keep on hand they are just pulled together with the ingredients and methods I’m familiar with.  Just as I’m writing this now, I did a google search and found that Emerile Lagasse has a cilantro oil recipe.  He used it to drizzle over a pork loin…another nice idea!  My cilantro oil has garlic, scallions, and olive oil versus his use of canola oil and cayenne.  He also blanched the cilantro, which I do not, and honestly I wouldn’t even have the time for that step!  Plus, he strains his oil…okay, this is beginning to really look like a totally different oil, but I wanted to share his version as well.  As for the use of cayenne, I would prefer to leave it out and add it to the final recipe should it require a bit of heat.

The strawberry salsa added a nice spring time balance to the lamb chops.  The cilantro complimented the sweet strawberries balancing the taste perfectly.  Quick and easy dishes are on my plans for the next few weeks as I’m busy purging for a garage sale!

Cilantro Grilled Lamb Chops with Strawberry Cilantro Salsa

1 rack of lamb, cut into chops or 6 individual lamb chops

Cilantro oil, recipe below

Fresh cilantro leaves for garnish

Strawberry Cilantro Salsa, recipe below

Rub the cilantro oil over the chops and allow to marinate for at least one hour in the refrigerator.  Remove from the refrigerator and allow to come to room temperature (about 20 minutes) before grilling.  Preheat the grill or grill pan as I use indoors.  Sear the chops about 2 minutes, flip over and sear for another 2-3 minutes for medium rare, 3-4 minutes for medium.  Thickness of the chops also determines the searing time; this is based on ¾ inch cut.  Allow to rest for 5 minutes.  Serve with Strawberry Cilantro Salsa.  Makes about 3 servings, 2 chops each.

Cilantro oil

1 cup packed fresh cilantro, stems removed

2 garlic cloves, roughly chopped

1 large scallion, roughly chopped

½ cup olive oil

½ teaspoon  Kosher salt

¼ teaspoon freshly ground black pepper

Rinse cilantro well and pat dry.  Add all ingredients into a blender and process until smooth.  Pour into a bowl or glass oil bottle and store in the refrigerator until needed.  Will last up to 2 weeks.  Bring to room temperature before using.

Strawberry Cilantro Salsa

1 cup strawberries, diced small

½ cup cucumber, diced small

1 teaspoon freshly squeezed lemon juice

1 tablespoon cilantro oil

½ teaspoon agave or sugar to taste if necessary

Combine all in a medium bowl.  Cover and allow flavors to blend for at least 30 minutes.

39 thoughts on “Cilantro Grilled Lamb Chops with Strawberry Cilantro Salsa

  1. What a beautiful and colorful plate…so many delicious flavors going on here! Love the strawberry cilantro salsa. I’m sure it paired wonderfully with the lamb chops. Heck, I’d eat it plain. 😉

  2. I’m loving the idea of strawberry cilantro salsa Linda! It sounds so refreshing. How do you think it would taste if I swapped out the lemon for lime in the salsa? Oh it just sounds so delicious!!!! Happy purging. 🙂

    1. Using lime is a great idea, in fact, I just realized why I didn’t use lime instead of a lemon in the first place! I’ve got some chips to use up before moving day, so I’m going to try this salsa again with the lime!

  3. These chops and salsa look delicious, Lynda, and I could dive right in — except for one teensy, weensy, little problem. I do not like cilantro. I can see how it would work in these dishes and, for those who like the herb, the results would be heavenly. Still, I’ll have to pass on today’s recipes but I will offer you my wishes for good luck with the purge and sale to come. 🙂

    1. John, that’s not a teensy, weensy little problem as cilantro is used all thru this recipe!! I guess you could use parsley 🙂 I know cilantro is an aquired taste, I honestly didn’t like it years ago but have come to enjoy it very much now.

  4. This is really a delicious meal. I love to visit here. I never leave empty handed and always have a tip or recipe to take back to my own kitchen. I hope you have a great day. Blessings…Mary

  5. Love the sound of the strawberry salsa especially Linda – sounds amazing. I’m defrosting chicken for lunch tomorrow right now, but I suddenly have a massive urge for lamb, lol 😀

  6. Fantastically spring-y! Your plate looks so lovely and fresh and YOUR cilantro oil sounds perfect. Believe it or not, I haven ever had very good luck with Emeril’s recipes I’ve printed out from Food Network. They’re usually OK. Your recipes I’ve tried though and thought were amazing. I am still craving more of that pecan crusted fish. It was delish. The strawberry salsa sounds like the perfect accompaniment. Good luck with the sale!

  7. Just so you know, “quick and easy” at my house means Kraft Dinner (shh). I love this combination and can’t wait to try it! My son brought home lamb chops tonight.. he wanted to make his own dinner (yay… another “foodie” in the house) and, had I seen this, I would have whipped up the salsa for him!!

  8. So strange…I left a comment the other day on this post and don’t see it…I know WordPress has been having issues with comments this week. I love the strawberry salsa…it’s so you and so bright and light for Spring. The lamb chops look exquisite and like a chef made them. You are really quite a gourmet.

  9. Hope you don’t mind… posted your recipe on our business facebook page. Looks absolutely delicious! Wish I had found it when asparagus and strawberries were in their prime!

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