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Cooking With Chef Hermann: Grilled Lamb Chops with Poblano Peppers

Grilled Lamb Chops with Poblano Peppers


  • 2 tsp garlic chopped
  • 2 TB Rosemary
  • 2 TB plus ½ C Olive oil
  • 6 lamb chops
  • Salt and Pepper
  • 1 C parsley sprigs
  • ½ C Dill sprigs
  • 1 lemon
  • 3 Poblano peppers
  • Red wine vinegar


Pound together the garlic, rosemary and 2 TB olive oil. Season chops with salt and pepper. Coat the chops with the garlic mixture. Heat grill.

Meanwhile make the Herb Salsa: Pound together in pestle the parsley and dill, zest from the lemon, and squeeze in juice from the lemon. Stir in ½ C olive oil. Adjust seasoning with salt.

Grill the chops and peppers. Served the lamb with the peppers and top with the herb salsa.