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Grilled Lamb Chops with a Vibrant Green Salsa Verde
Ingredients
  • subheading: Salsa Verde:
  • ¼ cup capers
  • 4 oil-packed anchovy fillets
  • 3 cloves garlic, roughly chopped
  • 1 cup extra-virgin olive oil
  • ¾ cup chopped fresh mint
  • ¾ cup chopped fresh flat-leaf parsley
  • ½ cup chopped fresh basil
  • ½ cup chopped fresh cilantro
  • ¼ cup snipped fresh chives
  • 2 tablespoons honey
  • 1 habanero pepper, minced
  • Kosher salt
  • subheading: Lamb:
  • 2 tablespoons olive oil
  • 12 lamb chops, preferably American, about 1-inch thick
  • Kosher salt and freshly ground black pepper
  • Lemon wedges, for serving
Steps
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