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


Grilled Lamb Chops with Mint Salsa Verde 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.
Yield: serves 2
Time: 55 minutes


  • 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
  • 12 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
  • 14 tsp. crushed red chile flakes
  • 6 oil-packed anchovy fillets, drained and finely chopped
  • 1 clove garlic, finely chopped


  1. 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.
  2. 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 34 cup oil while stirring with a fork; set aside.
  3. 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.