LAMB CHOPS ROMAN STYLE WITH NEW POTATOES AND SALSA VERDE
3 tablespoons extra virgin olive oil
2 tablespoons butter
1 can of San Marzano tomatoes
2 cloves garlic, whole, plus 1 clove, finely chopped
4 lamb chops
2 sprigs rosemary
2 salt-packed anchovies, rinsed and drained
1 tablespoon white wine vinegar
1 tablespoon salt, plus more
1 tablespoon of capers
1 cup white wine
2 tablespoon of calamata olives
6 New Small Potatoes (boiled)
In a large, heavy-bottomed iron skillet, heat the olive oil over high heat and add the butter. When the butter melts, add the 2 garlic cloves and saute until it begins to brown. Remove the garlic and add the lamb. Brown the meat both sides, working in batches if necessary only to brown it (you will finish cooking it later). In a small bowl, combine the rosemary, anchovies, vinegar, capers, salt and remaining chopped garlic and mix well to combine. Cook over medium-low heat until the vinegar evaporates. Moisten occasionally with some of the wine. Return the lamb chops in the skillet and finish cooking (about 5 minutes) until prefer temperature is reached. Add the whole baby new potatoes that you previously boiled.
Served to table in the iron skillet and a drizzle of salsa verde, fresh parsley and Italian country bread.
1/4 cup salted capers, soaked for 30 minutes, drained, coarsely chopped
1/2 cup chopped fresh Italian flat leaf parsley
1/3 cup chopped scallions
1/2 cup chopped fresh mint leaves
1/2 cup fresh lemon juice
2 teaspoons grated lemon peel
1 cup olive oil, preferably extra-virgin
2 teaspoons dried crushed red pepper flakes
3 1/2 teaspoons coarse salt
1 1/2 teaspoons freshly ground black pepper
Stir the first 7 ingredients and 1 teaspoon red pepper flakes in a large bowl to blend. Whisk in 1 1/2 teaspoons of salt and 1/2 teaspoon of black pepper. Set the salsa verde aside. Place the lamb in a 15 by 10 by 2-inch glass baking dish. Rub the minced garlic, remaining 2 teaspoons of salt, 1 teaspoon of black pepper, and remaining 1 teaspoon red pepper flakes all over lamb. Pour 1/2 cup of salsa verde over the lamb, turning the lamb to coat evenly. Use immediately, or cover the dish and remaining salsa verde separately with plastic wrap and refrigerate up to 1 day.
Spray the grill rack with nonstick spray and prepare the barbecue (medium-high heat). Grill the lamb until a meat thermometer inserted into the thicker parts registers 130 degrees F for medium-rare, turning occasionally, about 40 minutes. Transfer the lamb to a work surface and let rest 15 minutes.
Cut the lamb across grain into thin slices. Arrange the lamb slices on a platter. Serve the remaining salsa verde alongside.