Grilled Lamb Chops with Anchovy-Walnut Chimichurri

Preheat grill to high.

To marinate lamb: Cut lamb between each bone into individual chops. Place on a rimmed baking sheet and season both sides with salt, pepper and lemon zest. Drizzle with 1/4 cup oil. Let stand while you make the chimichurri.

To prepare chimichurri: Pulse oil, mint, parsley, lemon zest, lemon juice, anchovies and garlic in a food processor until it has a coarse, rustic texture. Transfer to a bowl. Stir in olives, walnuts and crushed red pepper.

To grill lamb: Grill the lamb chops 2 to 3 minutes per side for medium rare. Serve immediately with the chimichurri.