Grilled Colorado Lamb Chops with Mint Salsa Verde

From: Executive chef Elise Wiggins, Panzano, Denver, CO. Yield: 4 servings.

COLORADO LAMB RACKS:

1.5 Colorado lamb racks (12 chops)

MINT SALSA VERDE:

2 cloves garlic, chopped

½ tsp. salt

4 anchovy fillets, preferably salted

1 Tbsp. capers

6 Tbsp. chopped parsley leaves

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TAGS: Food & Drink