You will need: Fresh rosemary, 2 garlic cloves, 1 medium onion, tsp black pepper, mint, pistachios, lemon, parsley, capers, salt, olive oil, Lamb chops,

Instructions:

• I marinated the lamb chops using the BRINING technique
• To a container add: fresh rosemary, 2 garlic cloves (each cut in half), 1 medium onion (finely chopped), 1 tsp black pepper
• Add 3 tsps of salt
• Add room temperature water to the container and mix very well
• Transfer the lamb chops to the container
• Arrange the chops in the container in a way that they’re all submerged in the Brine
• Let the chips sit in the brine for at least 2 hours, preferably over night
• Let’s make the Salsa Verde
• In a bowl combine the following: 2 tablespoons of capers, 1/2 cup parsley (finely chop the parsley and add it to the bowl) 1/4 cup fresh mint leaves, 1/3 cup pistachio
• Chop the mint leaves and pistachio and add them into the bowl
• Add 1 tablespoon of lemon juice
• 1/2 cup of olive oil
• Add the lemon juice to the bowl
• Add the olive oil to the bowl
• Add 1 tsp salt and 1/2 tsp of black pepper to the bowl
• Mix everything in the bowl together
• Grill the lamb chops to your desired doneness
• Serve with the salsa
• Enjoy!