Chef Folse’s Lamb Chops with Mint Salsa Verde

Prep Time: 45 Minutes

Yields: 6 Servings


12 (1-inch thick) lamb loin chops or frenched lamb rib chops

4 cups loosely packed mint leaves

1½ cups extra-virgin olive oil, divided

kosher salt and cracked black pepper to taste

granulated garlic to taste

1 cup chopped parsley

¼ cup chopped tarragon

2 tbsps salt-packed capers, soaked, rinsed, drained and diced

½ tsp crushed red pepper flakes

12 oil-packed anchovy fillets, drained and diced

1 tbsp minced garlic


Prepare a gas or charcoal grill for medium-high heat accordingly to manufacturer’s directions. Place lamb chops in a large dish and rub well on all sides with ¼ cup olive oil. Season with salt, pepper and granulated garlic then set aside. In a medium bowl, combine mint, parsley, tarragon, capers, red pepper flakes, anchovies and minced garlic. Using a fork, stir to incorporate. Slowly drizzle in remaining olive oil while stirring constantly. Adjust seasonings with salt and pepper then set sauce aside. When grill is ready, arrange loin chops on hot grill and cook until browned and crusty and desired temperature is achieved, flipping once. For medium-rare, cook 6–8 minutes for loin chops or 4–6 minutes for rib chops. Transfer lamb to a serving platter. Stir sauce to redistribute ingredients. Drizzle desired amount of sauce over top of chops and serve with additional sauce on the side. Serve immediately.