Grilled Lamb Chops with a Vibrant Green Salsa Verde

Ingredients

• 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
• 2 tablespoons olive oil
• 12 lamb chops, preferably American, about 1-inch thick
• Kosher salt and freshly ground black pepper
• Lemon wedges, for serving

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