Lamb Chops With Greens And Sorrel Salsa Verde

• 8 1 1/2-2"-thick lamb loin chops (about 3 pounds)
• Kosher salt, freshly ground pepper
• 2/3 cup sorrel or spinach leaves
• 1/3 cup mint leaves
• 1/3 cup parsley leaves
• 1 tablespoon finely grated lemon zest
• 1 teaspoon crushed red pepper flakes
• 5 garlic cloves, thinly sliced, divided
• 1/3 cup plus 2 tablespoons olive oil
• 4 ounces king oyster or maitake mushrooms, cut into 1/2" pieces
• 1 shallot, thinly sliced
• 1 bunch mustard greens, ribs and stems removed, leaves torn into pieces
• 1 tablespoon white balsamic vinegar
• 1 tablespoon fresh lemon juice (add up to 3 tablespoons total if using spinach)

1. Pat lamb dry; season with salt and pepper. Let sit at room temperature 1 hour.
2. Meanwhile, puree sorrel, mint, parsley, lemon zest, red pepper flakes, about 1 garlic clove, and 1/3 cup oil in a blender, scraping down sides as needed, until mixture is smooth. Season salsa verde with salt and pepper; set aside.
3. Prepare grill for high heat (or heat a grill pan over high). Grill chops, turning every 2 minutes or so, until well browned and beginning to char and a thermometer inserted into the thickest part registers 125u0b0, 8-10 minutes. Let lamb rest at least 10 minutes.
4. While lamb is resting, heat remaining 2 tablespoons oil in a large skillet over medium-high. Cook mushrooms, tossing occasionally, until well browned, about 4 minutes. Transfer to a large plate.
5. Reduce heat to medium and add shallot and remaining garlic to skillet. Cook, stirring occasionally, until shallot is softened and starting to brown, about 2 minutes. Add greens; season with salt and pepper. Cook, stirring occasionally, until wilted and bright green, about 2 minutes. Return mushrooms to skillet and toss to combine. Stir in vinegar; season with salt and pepper.
6. Stir lemon juice into salsa verde; taste and adjust seasoning with salt and pepper. Serve lamb chops over mustard greens with salsa verde.
7. Do ahead: Salsa verde (without lemon juice) can be made 1 day ahead. Cover and chill. Add lemon juice before serving.

lamb loin chops, kosher salt, sorrel, mint leaves, parsley, lemon zest, red pepper, garlic, olive oil, king oyster, shallot, mustard greens, white balsamic vinegar, lemon juice

Taken from www.epicurious.com/recipes/food/views/lamb-chops-with-greens-and-sorrel-salsa-verde-56389422 (may not work)