Grilled Lamb Chops with Mint Salsa Verde
Fresh herbs are bolstered with briny capers and anchovies in the salsa verde served with these beautifully charred lamb chops.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Grill
- Cast iron grill pan
- Baking dish
- Mixing bowl
- Fork
- Serving platter
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
Ingredients
- 4 (1-inch-thick) lamb loin chops or frenched lamb rib chops (about 1 lb.)
- 2 Tbsp. plus 3/4 cup extra-virgin olive oil
- Kosher salt
- freshly ground black pepper
- 2 cups loosely packed fresh mint leaves, finely chopped
- 1⁄2 cup fresh flat-leaf parsley leaves, finely chopped
- 2 Tbsp. fresh tarragon leaves, finely chopped
- 1 Tbsp. salt-packed capers, soaked, rinsed, drained, and finely chopped
- 1⁄4 tsp. crushed red chile flakes
- 6 oil-packed anchovy fillets, drained and finely chopped
- 1 clove garlic, finely chopped
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