Lamb Scottadito with Salsa Verde

• 6 pieces Lamb chops, cutlets, bone-in
• 1 medium Lemon, unwaxed if possible
• 2 cloves Garlic
• 2 sprigs Fresh rosemary
• 5 tbsp Extra virgin olive oil
• ½ tsp Black pepper, freshly ground
• 25 g Fresh parsley
• 1 tbsp Capers, in brine
• 4 pieces Anchovy fillets, in oil
• 1 tsp Dijon mustard

1. Heat a grill to high. Finely zest the lemon, then cut it in half and squeeze the juice into a mixing bowl.
2. Finely chop the garlic and strip and finely chop the rosemary leaves. In a bowl, mix half the olive oil with the lemon zest, half the lemon juice, the garlic, rosemary and black pepper, then coat the lamb chops well.
3. Grill the lamb chops for 2 to 3 minutes per side, until nicely charred and still juicy, adjusting the time for thickness. Transfer to a plate to rest while you make the salsa verde.
4. Finely chop the parsley, capers and anchovy fillets, then stir them together with the remaining olive oil, remaining lemon juice and the Dijon mustard. Taste and adjust with more lemon juice if you want it sharper.
5. Serve the lamb hot, spooning the salsa verde over the top. Any extra sauce is excellent alongside for dipping.

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