Grilled Lamb Chops with Mint Salsa Verde

Salsa verde, a Mediterranean condiment flavoured with anchovies, capers, and herbs, partners nicely with seared, medium-rare lamb chops. A high-acid, ultra-crisp white, such as a txakolina from Spain's Basque Country, matches the briny notes of the sauce.

4 (1" thick) lamb loin chops or frenched lamb rib chops (about 1 lb)
2 Tbsp. + ¾ cup extra-virgin olive oil
sea salt
black pepper, freshly ground
2 cups fresh mint leaves, loosely packed, finely chopped
½ cup fresh flat-leaf parsley leaves, finely chopped
2 Tbsp. fresh tarragon leaves, finely chopped
1 Tbsp. salt-packed capers, soaked, rinsed, drained and finely chopped
¼ tsp. crushed red chile flakes
6 fillets anchovy, oil-packed, drained and finely chopped
1 clove garlic, finely chopped

Place the lamb chops in a small baking dish, rub with 2 Tbsp. oil, and season with salt and pepper. Set aside to rest for 30 minutes.

Make the Salsa Verde:
In a medium bowl, combine the mint, parsley, tarragon, capers, chile flakes, anchovies, and garlic. Slowly drizzle in the remaining ¾ cup oil while stirring with a fork; set aside.

Build a medium-hot fire in a charcoal grill, or heat a gas grill to medium-high. (Alternatively, heat a cast-iron grill pan over medium-high.) Add the lamb and cook, flipping once, until browned, crusty, and cooked to desired temperature, 6-8 minutes for medium rare if using loin chops (rib chops will take only 4 minutes or so to reach medium rare).

Transfer the lamb to a platter and serve with the salsa verde.

Makes 2 servings.