Lamb Chops with Mint Salsa Verde

Pour half of the (lamb) olive oil into a 9 x 13 baking dish and swirl it around, and then add in the lamb chops, rubbing them around to make sure that the underside is coated.  Rub the top-side of each with the remaining olive oil and then liberally season with salt and freshly ground pepper.  Set them aside for a half hour while you get the salsa verde ready and heat the grill.

Build a medium-hot fire in the charcoal grill – at our house, this takes about a half hour.

Make the salsa verde – you MUST hand chop everything, or you’ll end up with a bowl of green, unappetizing mush.  So, mince up the herbs and add them all to a medium-sized bowl, and have everything else chopped and ready.  If you make the salsa verde too far ahead, then the anchovies can overpower everything…but freshly tossed, it’s divine.

Add the lamb chops to the hot grill and cook, turning once until browned and crispy – about 5 minutes per side or remove them at 125 degrees for medium rare.  Transfer the chops to a platter, cover in foil and allow them to rest for a few minutes (the temperature will increase as they’ll continue to cook while resting).  Toss together the salsa verde, adding the olive oil last (and only as much as you wish, I think a 1/2 cup should be more than enough), and then serve up the chops thoroughly doused in mint salsa verde.  We enjoyed these (immensely) with new garden potatoes and freshly picked carrots and tomatoes.