Grilled Lamb Chops With Lettuce and Ranch Dressing

Step 1

In a blender or mini food processor, combine half the scallions, the herbs, 2 tablespoons olive oil, a pinch of salt and a lot of pepper. Blend until you get a rough paste, scraping down the sides of the blender with a spatula as needed. (It’s not a lot of liquid so you may need to stop the blender a few times to scrape the sides.)

Step 2

Transfer 2 1/2 tablespoons of the herb mix to a small bowl. Mix in about two-thirds of the grated garlic (2 cloves) and the Worcestershire, and set it aside.

Step 3

To the blender, add the remaining garlic, the mayonnaise, buttermilk and the juice of 1 lemon wedge, and purée until the mixture is quite smooth. Taste and add more salt and lemon juice, as needed. Store dressing in the refrigerator until serving.

Step 4

Season lamb chops all over with salt, then rub them with the reserved herb paste. Refrigerate the chops for at least 30 minutes and up to overnight.

Step 5

Light the grill to high heat. (If broiling, set a rack 4-inches away from the heat source and heat your broiler to high.) Drizzle chops with a little oil, then grill or broil until done to taste, 2 to 5 minutes per side for medium-rare.

Step 6

To serve, put the lettuce hearts on a platter, drizzle with ranch dressing, and top with sliced radishes and scallion. Serve along with the lamb chops and more ranch dressing and lemon wedges on the side.