- 4 lamb shoulder chops*
- Kosher salt
- Black pepper
- Olive oil
Chunky Salsa Verde
- 1 large shallot, thinly sliced lengthwise
- 1 tablespoon caper brine
- 1 tablespoon red wine vinegar
- 1–2 cloves garlic cloves, peeled
- 1 oil-packed anchovy
- Kosher salt
- 1 teaspoon Dijon mustard
- 1 tablespoon capers in brine, drained and coarsely chopped
- Pinch red pepper flakes
- Black pepper to taste
- ¼ cup chopped Italian parsley
- ¼ cup chopped oregano
- ½ cup assertive extra-virgin olive oil
Season chops with salt and pepper and rub lightly with olive oil. Let rest at room temperature while preparing the salsa verde. In a small bowl, macerate the shallot with caper brine, red wine vinegar, and a pinch of salt. Let rest 10 minutes.
Using a mortar and pestle, mash the garlic and anchovy to a paste with a pinch of salt. Stir in mustard. Drain shallot liquid into garlic paste and stir to combine. Stir in shallots, capers, red pepper flakes, and grindings of black pepper and chopped herbs. Vigorously stir in the olive oil– sauce will be thick but not emulsified. Preheat grill pan or light a grill. When hot, grill the chops over moderate heat, until charred in places and done to your liking. Transfer chops to a platter and serve while hot with the salsa verde.
*To ensure even grilling and to prevent curling or buckling of the chops, slash the fat cap surrounding the meat every 2 inches or so.