Step 1

Preheat oven to 400°F with 1 rack in middle position and 1 rack positioned 4 inches from broiler. Whisk together chopped herbs, 1/4 cup oil, 2 tablespoons capers, lemon zest and juice, black pepper, and 1/8 teaspoon crushed red pepper in a medium bowl until combined. Season with salt to taste; set aside.

Step 2

Process garlic, anchovies, remaining 2 tablespoons capers, and remaining 1/8 teaspoon crushed red pepper in a mini food processor until a coarse paste forms, about 10 seconds. Add remaining 2 tablespoons oil, and process until creamy and mostly smooth, about 40 seconds. (Alternatively, pound and mash garlic, anchovies, capers, and crushed red pepper using a mortar and pestle until a coarse paste forms, about 1 minute and 30 seconds. Add remaining 2 tablespoons oil, and continue to pound and mash until creamy and mostly smooth, about 2 minutes.

Step 3

Arrange lamb on a large baking sheet lined with parchment paper. Rub lamb evenly with garlic-caper paste. Roast in preheated oven on middle rack until a thermometer inserted in thickest portion of chops registers 110°F, 12 to 16 minutes. Remove lamb from oven; let rest until temperature stops rising and begins to fall, 5 to 10 minutes. Increase oven temperature to high broil; preheat 5 minutes. Return lamb to oven on top rack. Broil until lamb is golden and sizzling and a thermometer inserted in thickest portion of chops registers 120°F, 2 to 3 minutes. Remove from oven; transfer lamb to a cutting board, and let rest 5 minutes. Cut each lamb chop in half between ribs; serve with herb mixture and lemon wedges. Garnish with additional fresh herbs.