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
2 Tbsp. chopped mint leaves
1 Tbsp. red wine vinegar
½ to ¾ cup olive oil
For Colorado Lamb Racks: Season lamb racks with kosher salt and pepper. Grill to desired temperature. Remove and allow to rest for 5 minutes. Slice the rack between the bones to create chops. Place 3 chops on each plate. Drizzle with Mint Salsa Verde.
For Mint Salsa Verde: Mash garlic and salt in a bowl with the back of a large spoon to a smooth paste. Chop the anchovies (if using salted anchovies, first rinse them under cool running water and pat them dry). Add anchovies and capers to garlic and pound to a paste. Add parsley and mint and pound until you have a slightly coarse paste. Stir in vinegar. Stirring with a whisk, slowly pour in olive oil so it makes a fairly smooth paste, like pesto. After adding ½ cup, taste and adjust as needed.
