Here, lamb pairs with a vibrant and flavor-packed herb sauce for a simple but impressive summer dinner. Count on 2 chops per person for light eaters and 3 chops for diners with heartier appetites. Serve over grilled or sauteed corn to complete the meal.
Pan-Roasted T-Bone Chops with Salsa Verde
For the salsa verde:
1 clove garlic
1 anchovy fillet, soaked in warm water for 5 minutes, drained, and patted dry
1 1/4 cups (1 1/2 oz./45 g.) firmly packed fresh flat-leaf parsley leaves
1/4 cup (1/4 oz./7 g.) packed fresh mint leaves
1 Tbs. capers, rinsed
1 tsp. Dijon mustard
1 1/2 tsp. white or red wine vinegar
1/3 cup (3 fl. oz./80 ml.) extra-virgin olive oil
8-12 bone-in T-bone or loin lamb chops, 2-2 1/2 lb. (1-1.25 kg.) total weight, each about 1 1/2 inches (4 cm.) thick
Kosher salt and freshly ground pepper
2 tsp. olive oil
2 tsp. unsalted butter
To make the salsa verde, in a mini food processor, pulse the garlic until minced. Add the anchovy, parsley, mint, capers, mustard and vinegar. Pulse until smooth. Add the oil and pulse until evenly blended and thick. Cover and refrigerate for at least 1 hour to blend the flavors. (Make the salsa verde no more than 3 to 4 hours in advance for the most vibrant color. If that’s not possible, the sauce can be tightly covered and refrigerated for up to 12 hours).
Remove the chops from the refrigerator and let stand at room temperature for 30 minutes. Preheat the oven to 250º F (120º C). Pat the chops dry with paper towels and season both sides generously with salt and pepper.
Place a large ovenproof frying pan over high heat, add the oil, and heat until it begins to shimmer, about 3 minutes. Add the butter and reduce the heat to medium-high. When the butter foams, add the chops without letting them touch. Sear without moving them until crusty and golden, 2-2 1/2 minutes. Turn and sear for 2 minutes more. Lift each chop with tongs and sear all the fatty edges, about 45 seconds per chop.
Transfer the pan to the oven and cook the chops until an instant-read thermometer inserted into a chop, away from the bone, registers 135ºF (57ºC) for medium-rare, 20-25 minutes, or to your desired doneness. Transfer to a platter and let rest for about 5 minutes. Top with the salsa verde and serve at once. Serves 4.
Recipe from The Cook & the Butcher, by Brigit Binns.