Brush the lamb chops with a mixture of the rosemary, garlic and olive oil. Braai or griddle for about 2 minutes on each side, or until cooked as desired. Serve with salsa verde.
To make the salsa verde, finely chop the parsley, mint, basil leaves, capers, anchovy fillets and garlic. Mix together with the mustard, red-wine vinegar, extra virgin olive oil and salt.