Lamb Chops with Mint Parsley Salsa Verde

1. Prepare the Salsa Verde

Combine the fresh mint leaves, parsley leaves, coarsely chopped shallot, ¼ teaspoon of coarse kosher salt, and a pinch of red pepper flakes in a food processor. Pulse these ingredients until they form a coarse paste.

2. Emulsify the Salsa Verde

With the food processor running, gradually pour in 45 milliliters (3 tablespoons) of the extra-virgin olive oil along with the fresh lemon juice. Mix in a generous amount of freshly ground black pepper.

3. Season the Lamb Chops

Season the lamb chops by sprinkling them with salt and pepper on both sides.

4. Cook the Lamb Chops

Warm the remaining 15 milliliters (1 tablespoon) of olive oil in a heavy, large frying pan over medium-high heat. Once the oil is hot, add the seasoned lamb chops. Cook them for about 3 minutes on each side to achieve a medium-rare doneness.

5. Serve the Lamb Chops

Transfer the cooked lamb chops to warmed plates and immediately spoon the vibrant mint-parsley salsa verde over the top of each chop. Serve right away.