Ingredients
- 1 pound lamb loin chops (four 1-inch-thick chops or frenched lamb rib chops, about 1 lb.)
- 2 tablespoons olive oil (extra virgin)
- 3/4 cup olive oil (extra-virgin)
- Kosher salt and freshly ground black pepper
- 2 cups peppermint leaves (loosely packed leaves, finely chopped)
- 1/2 cup flat-leaf parsley (fresh leaves, finely chopped)
- 2 tablespoons tarragon leaves (fresh, finely chopped)
- 1 tablespoon salt-packed capers (soaked, rinsed, drained, and finely chopped)
- 1/4 teaspoon crushed chili flakes (red flakes)
- 5 ounces oil-packed anchovy fillets (total of 6 anchovies, drained and finely chopped, weight is a guestimate)
- 1 to 4 clove garlic, finely chopped
How to Make
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Step 1: Place the lamb chops in a small baking dish, rub with 2 tablespoons oil, and season with salt and pepper. Set aside to rest for 30 minutes.
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Step 2: Meanwhile, make the salsa verde: In a medium bowl, combine the mint, parsley, tarragon, capers, chile flakes, anchovies, and garlic. Slowly drizzle in the remaining 3/4 cup oil while stirring with a fork; set aside.
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Step 3: Build a medium-hot fire in a charcoal grill, or heat a gas grill to medium-high. (Alternatively, heat a cast-iron grill pan over medium-high.) Add the lamb and cook, flipping once, until browned, crusty, and cooked to desired temperature, 6–8 minutes for medium rare if using loin chops (rib chops will take only 4 minutes or so to reach medium rare). Transfer the lamb to a platter and serve with the salsa verde.
We hope you enjoy this recipe!
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