Lamb T-Bones With Salsa Verde

• 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.

lamb loin chops, extra virgin olive oil, kosher salt, mint, flatleaf, tarragon leaves, capers, red pepper, anchovy, garlic, vegetable oil

Taken from www.foodrepublic.com/recipes/lamb-t-bones-with-salsa-verde-recipe/ (may not work)