1. Put lamb into a small baking dish, rub with 2 tbsp. oil, and season with salt and pepper; set aside to let rest for 30 minutes.
2. Meanwhile, make the salsa verde: Combine mint, parsley, tarragon, capers, chile flakes, anchovies, and garlic in a medium bowl. Slowly drizzle in remaining oil while stirring with a fork to make the salsa verde; set aside.
3. 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 and 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 a platter. Stir sauce and drizzle over chops, reserving some of the sauce to serve on the side.
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|Serving Size: 1 Serving (140g)|
|Recipe Makes: 2|
|Calories from Fat: 141 (71%)|
|Amt Per Serving||% DV|
|Total Fat 15.6g||21 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 10.4g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 10.2mg||3 %|
|Sodium 682.6mg||24 %|
|Potassium 629.6mg||17 %|
|Total Carbohydrate 10.3g||3 %|
|Dietary Fiber 7g||28 %|
|Sugars, other 3.3g|
|Protein 7.5g||11 %|
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Calories per serving: 199
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