Seared Lamb Chops with Mint Salsa Verde and Roasted Potato Wedges - Lidia

Ingredients

• For the Lamb Chops
• 8 Frenched rib lamb chops (about 2 1/4 pounds)
• 2 tablespoons fresh rosemary leaves
• 2 tablespoons extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• For the Mint Salsa Verde
• 1 1/2 cups fresh Italian parsley leaves
• 1 1/2 cups fresh mint leaves
• 2 tablespoons drained capers in brine
• 1 clove garlic, crushed and peeled
• 1 teaspoon Dijon mustard
• 2 anchovy fillets
• 1/4 to 1/3 cup extra-virgin olive oil
• For the Potato Wedges
• 4 medium Yukon Gold potatoes (about 1 1/4 pounds), cut into 1-inch wedges