Lamb Chops with Greens and Sorrel Salsa Verde Recipe

Ingredients

• 8 1 1/2-2"-thick lamb loin chops (about 3 pounds)
• Kosher salt, freshly ground pepper
• 2/3 cup sorrel or spinach leaves
• 1/3 cup mint leaves
• 1/3 cup parsley leaves
• 1 tablespoon finely grated lemon zest
• 1 teaspoon crushed red pepper flakes
• 5 garlic cloves, thinly sliced, divided
• 1/3 cup plus 2 tablespoons olive oil
• 4 ounces king oyster or maitake mushrooms, cut into 1/2" pieces
• 1 shallot, thinly sliced
• 1 bunch mustard greens, ribs and stems removed, leaves torn into pieces
• 1 tablespoon white balsamic vinegar
• 1 tablespoon fresh lemon juice (add up to 3 tablespoons total if using spinach)