For the Spring Herb Salsa Verde
6 tablespoons extra virgin olive oil
1/2 cup minced parsley
1 green onion, minced
2 tablespoons minced mint leaves
1 tablespoon capers, rinsed, drained, and minced
1 clove garlic, minced
Zest of 1 lemon
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
For the Lamb Loin Chops
4 bone-in American lamb loin chops
Fresh ground black pepper
2 lemons, halved
To make salsa verde, pour olive oil into a small bowl, and whisk in remaining ingredients. Taste, and add sea salt or pepper as needed. Allow mixture to marinate at room temperature while you make the loin chops.
To make loin chops, prepare a hot grill. Lights coals and allow them to get hot enough that you can’t hold you hand four inches above them for more than a few seconds. Bank coals to one side of grill to create a zone of high heat and a zone of indirect heat. For a gas grill, turn to medium high 10 -15 minutes before you plan to grill.
Just before grilling, sprinkle chops on both sides with sea salt and pepper. Set chops over hottest part of grill and grill 2 minutes. Flip, and grill 2 minutes more. Move chops over indirect heat, and grill 2 – 4 minutes longer or until internal temperature reaches 135°F. Rest chops 5 minutes.