Lamb Loin Chops with Mint Salsa Verde

Lamb chops and mint are a traditional pairing. Instead of using mint jelly, I prefer this fresher mint salsa verde.

For the Mint Salsa Verde:

2 cups finely chopped fresh mint leaves

1/4 cup finely chopped fresh flat-leaf parsley

1 clove garlic, minced

1 tablespoon capers

1/4 teaspoon crushed red pepper flakes

4 tablespoons olive oil

Kosher salt and freshly ground black pepper

For the Lamb Loin Chops:

Vegetable oil, for the grates

8 6-ounce lamb loin chops, each about 1-inch thick

4 tablespoons olive oil

Kosher salt and freshly ground black pepper

To make the Mint Salsa Verde: In a small bowl stir together the mint, parsley, garlic, capers, red pepper flakes, and olive oil. Season with the salt and pepper to taste. Set aside at room temperature.

To make the Lamb Loin Chops: Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Pat the lamb dry with paper towels. Lightly brush the chops with the olive oil. Generously season with the salt and pepper.

Place the chops on the grill. Close the lid and cook, turning once, until the desired temperature is reached, 6 to 8 minutes per side for medium-rare or 7 to 9 minutes per side for medium. Remove the chops from the heat and set aside to rest for 5 minutes.

To serve, place 2 chops on a plate and garnish with a generous spoonful of the Mint Salsa Verde.

Serves 4.

Variation: This Mint Salsa Verde would also be delicious with other cuts of lamb, such as leg of lamb and frenched lamb rib chops.

Suggested Side: Grilled Polenta Cakes