Grilled Lamb Chops with Minty Salsa Verde

Mint and capers make a deliciously bright sauce for these lamb chops

[Ingredients]

For the lamb chops

• 8 individual lamb chops, or one rack of lamb, sliced into individual lamb 'lollipops’

• 1 T Ras El Hanout*

• Kosher salt

• Black pepper

For the salsa verde

• 2 T capers, roughly chopped, plus a splash of the caper brine that comes in the jar

• 1 lemon, zested

• 1 T lemon juice (about ½ lemon)

• 1 bunch mint, finely chopped

• ½ bunch parsley, finely chopped

• ½ cup extra virgin olive oil

• 1 clove garlic, minced

• Kosher salt

[Method]

1. Coat the lamb chops with extra virgin olive oil on both sides, about 1 tablespoon of oil should be enough

2. Season the chops with salt, pepper, and Ras El Hanout

3. Grill chops on a grill pan for 2-3 minutes on each side ( you can also use a saute pan)

4. Rest chops on a plate or cutting board with aluminum foil on top (this keeps them warm)

5. Mix capers, parsley, mint, lemon zest and juice, garlic, salt and olive oil in a bowl and season with salt to taste

6. Top rested lamb chops with salsa verde and enjoy!

*if you can’t find this Middle Eastern spice blend, you can whisk ½ tsp cinnamon, ½ tsp turmeric, 1 tsp cumin, ½ tsp coriander, and 1 tsp paprika in a small bowl as a substitute