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Lamb Chops with Mint Salsa Verde




Source of Recipe


SAVEUR


Recipe Introduction


Salsa verde, a Mediterranean condiment flavored with anchovies, capers, and herbs, partners nicely with seared, medium-rare lamb chops. We dedicated our October 2009 issue to lamb, and this recipe was a SAVEUR staff favorite.

SERVES 2


List of Ingredients




4 1"-thick lamb loin chops (about 1 lb.) or
frenched lamb rib chops
2 tbsp. plus 3⁄4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 cups loosely packed fresh mint leaves, finely chopped
1⁄2 cup flat-leaf parsley leaves, finely chopped
2 tbsp. finely chopped fresh tarragon leaves
1 tbsp. salt-packed capers, soaked, rinsed, drained,
and finely chopped
1⁄4 tsp. crushed red chile flakes
6 oil-packed anchovy filets, drained and finely chopped
1 clove garlic, finely chopped



Recipe




1. Put lamb into a small baking dish, rub with 2 tbsp. oil, and season with salt and pepper; set aside to let rest for 30 minutes.

2. Meanwhile, make the salsa verde: Combine mint, parsley, tarragon, capers, chile flakes, anchovies, and garlic in a medium bowl. Slowly drizzle in remaining oil while stirring with a fork to make the salsa verde; set aside.

3. Build a medium-hot fire in a charcoal grill or set gas grill to medium-high heat. (Alternatively, heat a cast-iron grill pan over medium-high heat.) Add loin chops and cook, flipping once, until browned and 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 lamb to a platter. Stir sauce and drizzle over chops, reserving some of the sauce to serve on the side.