• 4 scallions, white and green parts, thinly sliced, plus more for serving
  • ⅓ cup fresh basil leaves, packed
  • 3 packed tablespoons chopped mint, dill, cilantro or a combination
  • 2 packed tablespoons chopped parsley
  • 2 tablespoons extra-virgin olive oil, plus more as needed
  •  Kosher salt and freshly ground black pepper
  • 3 garlic cloves, finely grated or mashed to a paste
  • 2 teaspoons fish-free Worcestershire sauce
  • 1 cup mayonnaise
  • 1/4 cup non-dairy yogurt or sour cream, or tahini
  • 2 lemons, one cut into wedges and one juiced
  • 2 pounds bone-in lamb chops, about 1-inch thick (any cut)
  • Romaine lettuce hearts, large leaves torn and small ones left whole, for serving
  • Sliced radishes, for serving

 

Marinate Lamb

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.)

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

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

 

Make the dressing

To the blender with the reserved herb mixture, add the remaining garlic, the mayonnaise, dairy-free sour cream/yogurt/tahini and juice of one lemon, 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.

 

Cook the Chops

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.

 

To Serve

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.