2cupsloosely packed fresh mint leavesfinely chopped
½cupflat leaf parsley leavesfinely chopped
2tablespoonsfresh tarragonfinely chopped
1tablespoonsalt packed caperssoaked, rinsed, drained and finely chopped
¼teaspooncrushed red chili flakes
6oil packed anchovy filletsdrained and finely chopped
Juice and zest of half a lemon
extra virgin olive oil
salt & pepper
Place lamb into a small baking dish, rub with 2 tablespoons of oil, season with salt and pepper. Set aside to rest for 30 minutes.
Combine mint, parsley, tarragon, capers, chili flakes, anchovies and garlic in a medium blow. Slowly drizzle in remaining oil while stirring with a fork to make the salsa verde, set aside.
Peel and thinly slice onion. Thinly slice fennel. Zest the lemon with a micro plane, then juice. Pick leaves from parsley. Toss altogether with juice in a bowl, dress with oil, and season to taste.
Build a medium/hot fire in a charcoal grill or set gas grill to medium high heat. Alternatively, heat a cast iron grill pan over medium high heat. Add loin chops and cook, flipping once, until browned, crusty and cooked to desired temperature. 6-8 minutes for medium rare if using loin chops (rib chops will take only 4 minutes or so to reach medium rare). Transfer lamb to platter.
Stir sauce and drizzle over chops, reserving some of the sauce to serve on the side with the fennel salad.