Lamb T-Bones With Salsa Verde Recipe

Name: Lamb T-Bones With Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 (1 to 1 1/4-inch-thick) lamb loin chops; 3/4 cup plus 2 tablespoons extra virgin olive oil, more as needed; Kosher salt and freshly ground black pepper; 1/2 cup fresh mint leaves, chopped; 1/4 cup chopped flat-leaf parsley; 3 tablespoons chopped tarragon leaves; 1 tablespoon brine-packed capers, drained, minced; 1/2 teaspoon crushed red pepper flakes; 3 anchovy fillets, minced; 1 garlic clove, minced; vegetable oil, for brushing

Servings: persons

8 (1 to 1 1/4-inch-thick) lamb loin chops
3/4 cup plus 2 tablespoons extra virgin olive oil, more as needed
Kosher salt and freshly ground black pepper
1/2 cup fresh mint leaves, chopped
1/4 cup chopped flat-leaf parsley
3 tablespoons chopped tarragon leaves
1 tablespoon brine-packed capers, drained, minced
1/2 teaspoon crushed red pepper flakes
3 anchovy fillets, minced
1 garlic clove, minced
vegetable oil, for brushing

1
Place lamb chops in a baking dish, drizzle with 2 tablespoons olive oil and season with salt and pepper.
2
Let stand for 30 minutes.
3
Meanwhile, combine mint, parsley, tarragon, capers, red pepper flakes, anchovies and garlic in a small bowl.
4
Using a fork, whisk in 3/4 cup olive oil.
5
For a sauce with a looser consistency, whisk in more oil, 1 tablespoon at a time.
6
Season sauce with salt and pepper.
7
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high.
8
Brush grill grate with vegetable oil.
9
Grill lamb, turning occasionally, to desired doneness, 8 to 10 minutes for medium-rare.
10
Transfer lamb to a serving board or platter.
11
Spoon some of the sauce over top and serve remaining sauce alongside.

1029

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 (1 to 1 1/4-inch-thick) lamb loin chops, 3/4 cup plus 2 tablespoons extra virgin olive oil, more as needed, Kosher salt and freshly ground black pepper, 1/2 cup fresh mint leaves, chopped, and more.

Yes, Lamb T-Bones With Salsa Verde falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Lamb T-Bones With Salsa Verde

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions