Pan Roasted T Bone Chops with Salsa Verde
Ingredients
- 1 garlic clove
- 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 to 12 bone-in T-bone or loin lamb chops, 2 to 2 1/2 lb. (1 to 1.25 kg) total, each about 1 1/2 inches (4 cm) thick
- Kosher salt and freshly ground pepper, to taste
- 2 tsp. olive oil
- 2 tsp. unsalted butter
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