For the lamb:

12 lamb chops, preferably American, about 1 inch thick

Extra-virgin olive oil, as needed

Kosher salt, to taste

Wedges of lemon, for serving

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For the salsa verde: 

1/4 cup capers

4 oil-packed anchovy fillets

3 cloves garlic, roughly chopped

1 cup extra-virgin olive oil

3/4 cup chopped fresh mint

3/4 cup chopped fresh flat-leaf parsley

1/2 cup chopped fresh basil

1/2 cup chopped fresh cilantro

1/4 cup snipped fresh chives

2 tablespoons honey

1 habanero pepper, minced

Kosher salt, to taste

1. For the salsa verde: In a high-powered blender, pulse the capers with the anchovies and garlic until finely chopped. Add the oil, mint, parsley, basil, cilantro, chives, honey and habanero and pulse to combine. Season with salt. Set aside.
2. For the lamb: Lightly oil the grill grates or a grill pan and preheat to medium-high heat.
3. Season the lamb with salt on both sides, then add to the grill and turn up the heat slightly. Grill the lamb for approximately 3 minutes on each side for medium-rare, with an internal temperature of 130 to 135°F. Serve with the salsa verde and wedges of lemon.

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Special equipment: Zakarian Pro Bender