Prep time10 minutes
Cook Time10 minutes
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.