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

Olive oil

Salt and pepper

Salsa Verde

2tbsp capers plus 2tsps of caper liquid

1 cup Italian parsley

2tsps lemon zest

1/8 cup lemon juice

1tbsp rosemary

1/3 cup olive oil

1 large garlic clove

1 anchovy


  1. Preheat grill to medium-high heat, season lamb chops with salt and pepper and brush with olive oil.
  2. 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.
  3. 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.
  4. Serve lamb chops with Salsa Verde spooned over them.

Serves 4-6