- Preheat broiler, then place potatoes into a pot and cover them with cold water.
- Place the pot over high heat with some salt and bring up to a bubble.
- Reduce the heat to medium and simmer the potatoes until tender, 8-10 minutes.
- While the potatoes are cooking, season both sides of the lamb chops with salt and freshly ground black pepper, lightly drizzle them with olive oil and place them on a broiler pan.
- Broil the chops to your desired doneness, about 4 minutes per side for medium-rare.
- While the meat and potatoes are working, make the salsa verde: Set up a food processor or blender and fill with the herbs, garlic, shallot and red wine vinegar.
- Pulse to chop everything up then leave it on while streaming in the olive oil, until the mixture is the consistency of pesto.
- Season with salt and freshly ground black pepper, and reserve.
- When the potatoes are just about ready, fill a lidded pan with about 1 inch of water and place over high heat. When the water is at a rolling boil, drop in the green beans and cover the pan.
- Cook the beans until crisp tender and bright in color, about 2 minutes. Drain the beans and toss the lemon zest and juice, capers and butter into the pan.
- Once the butter is melted, add the drained beans back into the pan, toss to coat in the lemon butter and season with salt and freshly ground black pepper.
- Once the potatoes are finished, drain them and return them to the pot they were cooked in to dry out.
- Add the peas and ricotta to the spuds and mash everything up together.
- Season with salt and freshly ground black pepper.
Serve everything up family-style, passing the salsa verde at the table to pour over the chops.