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Lamb chops with salsa verde

Lamb chops with salsa verde

Published: December 19, 2014 at 2:28 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • serves 4

Our best, quick Lamb chops recipe. This mouth watering lamb topped with tangy salsa verde is perfect on a bed of rice, or with a side of new potatoes. Make a little extra salsa and use it the next day spooned over fish or chicken.

Nutrition:
NutrientUnit
kcal699
fat54.1g
saturates23.3g
carbs0.9g
sugars0g
fibre0.4g
protein52.2g
salt1.3g
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Try these lamb chops with salsa verde then check out our lamb chops with mint sauce potatoes, roast rack of lamb and this lamb chop curry.

Ingredients

  • 12 small lamb chops

salsa verde

  • 1 clove garlic, squashed
  • a small bunch parsley, roughly chopped
  • a small bunch mint, roughly chopped
  • 4 tbsp small capers, rinsed and drained
  • 1 lemon, juiced
  • olive oil

Method

  • STEP 1

    Soak wooden skewers in water. Heat the grill to high. Fold the long piece of meat and fat around the main piece of meat and secure it with a skewer pushed right through the chop.

  • STEP 2

    Brush with olive oil and then grill on both sides until browned and just cooked through – 4 minutes each side should brown the fat while leaving the middle nice and pink. Turn off the grill and leave to rest.

  • STEP 3

    Make the salsa verde by whizzing the garlic, parsley, mint and capers together with the lemon juice – you can leave them chunky or keep whizzing until smooth, depending on how you want your sauce to look. Add enough olive oil to balance the lemon and make the sauce spoonable.

  • STEP 4

    Arrange the chops on a hot platter and drizzle over the salsa verde.

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