Salsa verde, a Mediterranean condiment flavored with anchovies, capers, and herbs, partners nicely with seared, medium-rare lamb chops. A high-acid, ultra-crisp white, such as a txakolina from Spain’s Basque Country, matches the briny notes of the sauce.
How to Make Lamb Chops with Mint Salsa Verde
- 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 and 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
- Place the lamb chops in a small baking dish, rub with 2 tablespoons oil, and season with salt and pepper. Set aside to rest for 30 minutes.
- Meanwhile, make the salsa verde: In a medium bowl, combine the mint, parsley, tarragon, capers, chile flakes, anchovies, and garlic. Slowly drizzle in the remaining 3⁄4 cup oil while stirring with a fork; set aside.
- Build a medium-hot fire in a charcoal grill, or heat a gas grill to medium-high. (Alternatively, heat a cast-iron grill pan over medium-high.) Add the lamb and cook, flipping once, until browned, 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 the lamb to a platter and serve with the salsa verde.