Grilled Lamb Chops with a Vibrant Green Salsa Verde

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Salsa Verde:

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

Lamb:

2 tablespoons olive oil

12 lamb chops, preferably American, about 1-inch thick

Kosher salt and freshly ground black pepper

Lemon wedges, for serving