• Recipe by
  • Prep time
    10 minutes
  • Cook Time
    10 minutes
  • Serves

Equipment: The Ultimate Skillet


8 lamb chops

½ cup olive oil, plus 2 tablespoons

3 tablespoons mint, finely chopped

3 tablespoons parsley, finely chopped

1 tablespoon capers, drained and finely chopped

1 anchovy, finely chopped

1 teaspoon lemon zest

½ teaspoon kosher salt

¼ teaspoon black pepper

½ teaspoon red chili flakes


Add ½ cup of olive oil, mint, parsley, capers, anchovy, lemon zest, salt and black pepper to a small bowl. Mix to combine and set aside.

Season both sides of the lamb chops with kosher salt and pepper.

Heat remaining 2 tablespoons of olive oil in a large cast iron skillet over medium high heat. Working in batches cook lamb until evenly browned, about 3 minutes per side. Transfer to a plate and repeat with remaining lamb chops.

Drizzle a few tablespoons of salsa verde over lamb chops and garnish with chili flake and serve along side remaining salad verde.

Springtime lamb chop recipe

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Danielle Campbell