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| Black Pepper 1.5 tsp freshly ground |
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| Centra Fresh Irish Lamb Loin Chops 6 - |
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| Centra Fresh Mint 0.5 - chopped |
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| Centra Lemon 0.5 Jar juice of |
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| Centra Lemon 2 tsp grated peel |
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| Centra Olive Oil 1 Jar extra virgin |
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| Centra Scallions 0.33 Jar chopped |
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| Garlic 1 tbsp minced |
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| Parsley 0.5 Jar chopped |
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| Red Pepper Flakes 2 tsp |
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| Salt 3.5 tsp coarse |
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| Salted Capers 0.25 Jar soaked for 30 minutes, coarsely chopped |
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| Add all to shopping list | |
1. Mix together the capers, parsley, scallions, mint leaves, lemon juice and peel with oil with 1 teaspoon of red pepper flakes in a large bowl; and blend.
2. Whisk in 1 1/2 teaspoons of salt and 1/2 teaspoon of black pepper. Set the salsa verde aside.
3. 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.
4. 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.
5. Spray the grill rack with non-stick spray and prepare the grill at a medium-high heat. Grill the lamb turning occasionally, about 40 minutes. Transfer the lamb to a work surface and let rest 15 minutes.
6. Arrange the lamb chops on a platter. Serve the remaining salsa verde alongside.