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- Lamb chops with green olive and orange salsa
Lamb chops with green olive and orange salsa
- Helena Busiakiewicz
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Serves 2
Easy
Prep: 20 mins
Cook: 30 mins
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Serve buttery lamb chops with a quick olive, orange and rosemary relish tonight. Fresh and modern, it's a great dinner choice for when you fancy something light
Gluten free
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Try our lamb chops with green olive and orange salsa, then check out our kashmiri lamb chops, lamb chop curry or lamb chops with mint sauce potatoes.
Lamb chops with green olive and orange salsa recipe
Ingredients
Nutrition
-
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
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2 sprigs of rosemary
1 very finely chopped, 1 left whole
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2 tbsp extra virgin olive oil
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1 tbsp sherry vinegar
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550g rack of lamb chops
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1 tbsp vegetable oil
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1 knob of butter
-
3 garlic cloves
bashed
Nutrition: per serving
- kcal631
- fat42.9g
- saturates12.1g
- carbs12.3g
- sugars10.2g
- fibre4.2g
- protein46.8g
- salt1.2g
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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.
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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.
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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.
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Authors
Helena Busiakiewicz
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