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1
marinate the lamb In a small saucepan, combine the olive oil, garlic, anchovies, rosemary, oregano and crushed red pepper.
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2
Warm over moderately low heat until the anchovies have dissolved and the herbs are fragrant, about 10 minutes.
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3
marinate the lamb Let the marinade cool completely, then transfer to a resealable plastic bag; add the lamb chops and turn to coat.
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4
Refrigerate for at least 6 hours or overnight.
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5
Let the lamb chops come to room temperature before grilling.
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6
make the salsa verde In the bowl of a food processor, pulse the grape leaves with the garlic, capers, anchovy fillet, parsley, oregano and rosemary until finely chopped.
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7
Add the olive oil and lemon juice; pulse until blended.
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8
Season the salsa verde with salt and pepper and transfer to a small bowl.
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9
make the salad In a medium saucepan, combine the quinoa with 2 cups of water and a generous pinch of salt and bring to a boil.
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10
Cover and simmer until the quinoa is tender and the water is absorbed, about 18 minutes.
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11
Remove from the heat and let stand for 5 minutes; uncover and let cool.
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12
Transfer the quinoa to a medium bowl and add the cucumber, olives, onion, sun-dried tomatoes, parsley, mint, vinegar, lemon juice and olive oil; toss well.
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13
Season the quinoa salad with salt and pepper.
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14
make the salad Light a grill.
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15
Remove the lamb chops from the marinade and season with salt and black pepper.
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16
Grill over moderate heat, turning once, until the lamb is lightly charred, about 10 minutes.
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17
Close the grill and cook over moderately low heat until the lamb is medium-rare, 7 to 10 minutes longer.
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18
Transfer the lamb to plates and let rest for 5 minutes.
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19
Top with the grape leaf salsa verde and serve the quinoa salad alongside.
