Lamb with Mint Salsa Verde
By Chef John Ash
Salsa verde is a classic Mediterranean condiment flavored with anchovies, capers, and herbs. The rich flavors partner nicely with seared, medium rare lamb chops. This recipe is a perfect match for the Sonoma-Cutrer Russian River Pinot Noir.
Total Time 1 hour
Prep Time 15 minutes
Difficulty Level Medium
8, 1-inch thick lamb loin chops
3/4 c extra-virgin olive oil (salsa verde)
2 c loosely packed fresh mint leaves, finely chopped (salsa verde)
1/2 c flat-leaf parsley leaves, finely chopped (salsa verde)
2 tbsp finely chopped fresh tarragon leaves (salsa verde)
2 tbsp drained capers, roughly chopped (salsa verde)
1/8 tsp crushed red chile flakes or to taste (salsa verde)
6 oil-packed anchovy filets, drained and finely chopped (salsa verde)
1 clove garlic, finely chopped (salsa verde)
2 tbsp extra-virgin olive oil (lamb)
Kosher salt and freshly ground black pepper (lamb)
Put lamb into a small baking dish, rub with 2 tablespoons oil and season well with salt and pepper; set aside to let rest for 30 minutes. Meanwhile, make the salsa verde: Combine mint, parsley, tarragon, capers, chile flakes, anchovies, and garlic in a medium bowl. Drizzle in remaining oil while stirring with a fork to make the salsa verde and set aside.
Heat oven to 425°. Over medium high heat, heat a heavy ridged grill pan. Add loin chops and cook until nicely browned and marked on one side. Turn over and place pan in preheated oven and cook to desired temperature, 6–8 minutes for medium rare for 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.