Grilled Lamb Chops In Mint Salsa Verde

• 1 lb lamb loin chop (4 chops ,about 1 inch thick each)
• salt, to taste
• fresh ground pepper, to taste
• 2 tablespoons olive oil, plus
• 3/4 cup olive oil
• 2 tablespoons fresh tarragon
• 1/2 cup fresh flat leaf parsley
• 2 cups of fresh mint, loosely packed
• 1/2 teaspoon crushed red chili pepper flakes
• 1 tablespoon capers
• 6 oil packed anchovy fillets, drained
• 1 garlic clove, finely chopped

1. Rub the lamb chops with 2 tablespoons of olive oil and season to taste with salt and pepper;set aside.
2. Wash and finely chop all of the fresh herbs,mix together in a bowl.Finely chop all remaining ingredients-the anchovies,capers,and garlic,and add to the herbs.Drizzle in the olive oil and stir well ;set aside.
3. Build a fire in a charcoal grill (of course you can use a gas or electric grill if you want to,but I promise you'll be missing out on a lot of flavor;the recipe says to set a gas grill to medium -hot)When the grill is ready add the lamb chops and turn when one side is browned.and continue cooking to your liking.6-8 minutes for medium-rare.10-12 minutes will give you medium well to well done.
4. Drizzle with some of the sauce,serving the rest on the side.

lamb loin chop, salt, fresh ground pepper, olive oil, olive oil, fresh tarragon, flat leaf parsley, fresh mint, red chili pepper, capers, anchovy, garlic

Taken from www.food.com/recipe/grilled-lamb-chops-in-mint-salsa-verde-448638 (may not work)