Juicy griddled lamb chops seasoned with salicornia salt, served with a punchy Italian green sauce packed with herbs, capers and anchovy.

INGREDIENTS
• 8 lamb chops
• 1 teaspoons salicornia salt
• 1 tablespoons olive oil
• 1 large bunch flat-leaf parsley
• 1 tablespoons capers
• 2 anchovy fillets
• 1 garlic clove
• 1 teaspoons Dijon mustard
• 80 milliliters olive oil (for salsa verde)
• 0.5 teaspoons salicornia salt (for salsa verde)

STEPS
1. Season the lamb: Pat 8 lamb chops dry with paper towels. Rub 1 tablespoons olive oil all over each chop, then season both sides with 1 teaspoons salicornia salt, pressing the salt in firmly. Set aside at room temperature for 20–30 minutes before cooking — this allows the salt to penetrate the meat and ensures even cooking.

2. Make the salsa verde base: Pick the leaves from 1 large bunch flat-leaf parsley and discard the thick stalks (fine stalks are fine to include). Place the parsley, 1 tablespoons capers, 2 anchovy fillets, and 1 garlic clove on a large chopping board and chop everything together finely with a sharp knife until it forms a rough, textured paste. Alternatively, pulse briefly in a small food processor — but avoid over-blending, as you want texture, not a smooth sauce.

3. Finish the salsa verde: Transfer the chopped mixture to a bowl. Stir in 1 teaspoons Dijon mustard and mix well. Gradually pour in 80 milliliters olive oil (for salsa verde), stirring as you go, until the salsa verde comes together as a loose, spoonable sauce. Season with 0.5 teaspoons salicornia salt (for salsa verde) and taste — it should be sharp, salty, herby and bold. Adjust with a little more mustard or capers if needed. Set aside at room temperature.

4. Heat the griddle: Place a griddle pan or heavy cast iron skillet over high heat and leave it for 2–3 minutes until smoking hot. You want extreme heat to get a good char on the outside while keeping the lamb pink inside. Do not add extra oil to the pan — the chops are already coated.

5. Cook the lamb chops: Lay 8 lamb chops in the hot pan in a single layer — work in batches if needed to avoid crowding. Cook for 2–3 minutes on the first side without moving them, until deep char marks form. Flip and cook for a further 2 minutes for medium-rare, or 3 minutes for medium. For the last 30 seconds, hold each chop upright on its fatty edge with tongs to render and crisp the fat.

6. Rest the chops: Transfer the cooked lamb chops to a warm plate or board and rest for 5 minutes, loosely tented with foil. Resting is essential — it allows the juices to redistribute so the meat stays tender and moist.

7. Plate and serve: Arrange the rested chops on a serving platter or individual plates. Spoon the salsa verde generously over and around the chops, or serve it alongside in a bowl for people to help themselves. Serve immediately.

NOTES
The salsa verde can be made up to a day ahead and kept covered in the fridge — the flavour actually deepens overnight. Bring it back to room temperature before serving and give it a good stir. For the lamb, medium-rare is the sweet spot: still pink and juicy in the centre with a caramelised crust. Salicornia salt's mineral brininess pairs naturally with both lamb and the anchovy-forward salsa verde, tying the whole dish together.