Lamb chops always make a tasty treat, and homemade Salsa Verde makes this meal feel extra special.
8 to 12 French lamb chops cut into individual chops
Salt and pepper
2tbsp capers plus 2tsps of caper liquid
1 cup Italian parsley
2tsps lemon zest
1/8 cup lemon juice
1/3 cup olive oil
1 large garlic clove
- Preheat grill to medium-high heat, season lamb chops with salt and pepper and brush with olive oil.
- Make Salsa Verde by placing lemon zest, anchovy, herbs and garlic into a food processor. Pulse until chopped uniformly, then add olive oil, caper liquid and lemon juice and pulse to combine. Do not over-process as you don’t want a smooth mixture. Place Salsa Verde into a bowl and stir in capers. Season to taste with salt and pepper.
- Sear lamb chops on each side for a few minutes, ensuring they have good grill marks while remaining pink in the middle or are cooked to your preferences.
- Serve lamb chops with Salsa Verde spooned over them.