Lamb Chops with Mint Salsa Verde

So the other day, I was overwhelmed by food websites. A friend introduced me to Food Gawker, I salivated over Food Porn Daily, and I spent over an hour looking at‘s recipes. I could not wait to get the time, get to the store, and cook cook cook! In fact, I decided to take on something gourmet (but pretty easy) and delicious. Kudos to for the original recipe!

At the store with my friend Lucy

This dish turned into dinner for several of my friends (who all loved it!), so I expanded the recipe quite a bit. If you don’t have 7 people to feed, check out the original recipe…unless you want delicious leftovers.

I was initially hesitant about the anchovies. For one, I’d never had them before. And as I chopped them I was afraid their fishy and salty smell and taste would overpower the herbs and eventual cooked lamb. But if you have similar qualms, don’t worry! They actually add the perfect salty kick to the dish. I was pleasantly surprised.

As to herb amounts, don’t sweat it. We ended up not measuring very closely–we just wanted enough chopped herbs to go with each serving.

This definitely turned out to be one of my favorite recipes!

Ingredients (serves 7)

14 1″-thick  lamb loin chops (about 3 lbs)

2 tbsp. plus 3⁄4 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

3  1/4-oz. packages fresh mint leaves, finely chopped

1⁄2 a (store-bought) bundle flat-leaf parsley leaves, finely chopped

1 1/4-oz. package fresh tarragon leaves, finely chopped

1 tablespoon salt-packed capers, soaked, rinsed, drained,
and finely chopped

1⁄4 teaspoon crushed red chile flakes (or red pepper flakes)

6 oil-packed anchovy filets, drained and finely chopped

1 clove garlic, finely chopped


1. Put lamb into a small baking dish or bowl, rub with 2 tbsp. oil, and season with salt and pepper. Set aside for about 30 minutes.

2. Make the salsa verde: Combine mint, parsley, tarragon, capers, chile flakes, anchovies, and garlic in a medium bowl. Slowly drizzle in remaining oil while stirring  to make the salsa verde. Set aside.

3. Heat a little olive oil in a pan (or cast-iron grill pan) over medium-high heat. Add loin chops and cook, flipping once, until browned and crusty and cooked to desired temperature, about 6–8 minutes for medium rare.

4. Transfer lamb to a platter or individual plates. Stir sauce and drizzle over chops, reserving some of the sauce to serve on the side. Enjoy!

some photography by my friend Allie


Tags: , , ,

Categories: Main dish, Meat


Became a voracious, unapologetic bookworm in 4th grade after reading the first three Harry Potter books. Have a thing for dystopias, young adult novels, classic literature and funny memoirs (re: Mindy Kaling / Tina Fey). English and journalism geek, media and pop culture critic, food writer and blogger, editor of an entertainment magazine. Hobbies include: my Netflix account, cooking, gardening, music, art and hiking.


Subscribe to our RSS feed and social profiles to receive updates.

No comments yet.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: