Lamb Porterhouse with Salsa Verde | Kowalski's Markets
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Cooking tools:
- Food processor
- Grill
- Instant-read thermometer
- Pepper mill
- Tongs
- Aluminum foil
- Spatula
Ingredients
- ½ cup fresh Italian parsley
- ½ cup fresh basil leaves
- 3 cloves garlic
- 2 anchovy fillets
- 2 tbsp. fresh mint leaves
- 2 tbsp. capers
- drained and rinsed
- 1 tbsp. minced onion
- 1 cup Kowalski's Extra Virgin Olive Oil
- - zest and juice of 1 lemon
- - kosher salt and freshly ground Kowalski's Black Peppercorns
- 8 (5 oz.) porterhouse-cut lamb chops (1 ¼-1 ½" thick)
- 1 lemon
- cut into 4 wedges
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