Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.
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.
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.
Arrange the chops on a hot platter and drizzle over the salsa verde.