Lamb chops with an orange salsa on a green dinner plate

Lamb chops with green olive and orange salsa

Name: Lamb chops with green olive and orange salsa
Yield: 2
Ingredients: 50g Nocellera olives, pitted and roughly torn; 2 oranges, zested then peeled and roughly chopped into small pieces; 1 shallot, finely sliced; 1 small handful of flat-leaf parsley, roughly chopped; 2 sprigs of rosemary, 1 very finely chopped, 1 left whole; 2 tbsp extra virgin olive oil; 1 tbsp sherry vinegar; 550g rack of lamb chops; 1 tbsp vegetable oil; 1 knob of butter; 3 garlic cloves, bashed

Preparation and cooking time
- Prep:20 mins
- Cook:30 mins
Easy
Serves 2

Ingredients

50g Nocellera olives, pitted and roughly torn
2 oranges, zested then peeled and roughly chopped into small pieces
1 shallot, finely sliced
1 small handful of flat-leaf parsley, roughly chopped
2 sprigs of rosemary, 1 very finely chopped, 1 left whole
2 tbsp extra virgin olive oil
1 tbsp sherry vinegar
550g rack of lamb chops
1 tbsp vegetable oil
1 knob of butter
3 garlic cloves, bashed

Method

STEP 1
Start by mixing the relish so it can sit and the flavours can mingle. Mix together the olives, orange zest and pieces, shallot, parsley, the chopped rosemary, olive oil and sherry vinegar. Season and set aside.
STEP 2
Heat the oven to 190C/170C fan/gas 5. Heat a cast iron pan over a high heat until very hot, with some wisps of smoke coming off the pan. Drizzle the lamb with the vegetable oil and season well with salt. Put the lamb rack fat-side down into the pan, cooking for 6-8 mins, turning to a new side every 2 mins, until golden and charred all over.
STEP 3
Add the knob of butter, whole rosemary sprig and garlic cloves, and baste the lamb briefly, before putting in the oven for 18-20 mins for medium-rare.
STEP 4
Remove from the oven and allow to rest for at least 10 mins before slicing into individual chops and dressing with the salsa.