If you don't have elaborate plans etched out for tonight, splurge on some lamb chops for a festive dinner that's elegant, yet easy and fast to prepare. Although this cut of lamb isn't cheap, it's a dish customarily consumed on Easter Sunday, and takes next to no time to cook at all. Serve the chops drizzled with a tarragon, mint, parsley, and caper-flecked salsa verde.
Add a side of asparagus, orzo pilaf, and you've got a complete Easter feast in less than 60 minutes. For the recipe, read more.
4 1"-thick lamb loin chops (about 1 lb), or frenched lamb rib chops Serves 2.
2 tbsp. plus 3⁄4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 cups loosely packed fresh mint leaves, finely chopped
1⁄2 cup flat-leaf parsley leaves, finely chopped
2 tbsp. finely chopped fresh tarragon leaves
1 tbsp. salt-packed capers, soaked, rinsed, drained, and finely chopped
1⁄4 tsp. crushed red chile flakes
6 oil-packed anchovy filets, drained and finely chopped
1 clove garlic, finely chopped
4 1"-thick lamb loin chops (about 1 lb), or frenched lamb rib chops