Spring Supper €“ Broiled Lamb Rib Chops With Salsa Verde

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
1587
FAT
342%
CHOL
146%
SOD
40%

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Ingredients for 4 servings

2 pounds new potatoes, halved

Salt

8-12 lamb rib chops (each about one inch thick – about 2-3 per person, depending on size)

Freshly ground black pepper

1/4-1/3 cup extra virgin olive oil (EVOO), plus additional for drizzling

1/2 cup mint

1 cup Italian parsley

1 cup basil

1 clove garlic, grated

1 shallot, roughly chopped

2 tablespoons red wine vinegar

1/2 pound yellow string beans, stem ends removed

1/2 pound green string beans, stem ends removed

Zest and juice of 1 lemon

2 tablespoons capers, drained and chopped

1 tablespoon butter

1 package frozen peas, defrosted (10 ounces)

1/2-1 cup ricotta cheese

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