Lamb Loin Chops, Salsa Verde
A simple but delicious lamb dish
Servings 4 people
Calories 979kcal
Equipment
- Chef Knives
- Chopping board
- grill pan/BBQ
- baking tray
- food processor
- measuring/weighing utensils
- tongs
- wire rack
Ingredients
- 8 lamb chops
- 2 tbsp oil
- salt
Salsa Verde
- 1 cup mint
- 1 cup parsley
- 1 tbsp capers
- 80-100 ml olive oil
- 2 tbsp lemon juice
- salt
- pepper
Parsnips
- 400 g parsnips
- 2 tbsp oil
- 2 tbsp honey
- salt
- rosemary or thyme
Instructions
Parsnips
- Clean parsnips, cut off the top and depending upon the size cut in ½ - these were smaller individual ones but if using larger ones then cut in ½ or even ¼’s
- Drizzle with oil and season generously
- Roast @ 180c for 15mins – prepare the salsa and lamb
- Toss in honey and thyme/rosemary and cook for a further 10mins
Salsa Verde
- Add all ingredients to a mini food processor and blitz – gradually adding the oil until you get the consistency you are looking for
- Store in the fridge
Lamb Chop
- Rub with oil and season generously
- Heat a grill pan or the BBQ to 200c and sear the chops for 3 mins on one side
- Flip, and cook for a further 2 minutes or until internal temp is around 52c
- Rest on a wire rack for 2-3 minutes before serving
Notes
Tips/Tricks
- make sure to cut the parsnips to equal-sized pieces for even cooking
- don’t add the honey too soon when cooking parsnips as they can burn from the sugars
- ALWAYS rest your meat before serving to allow the juices to redistribute
- salsa verde is best served on the day you make it so it keeps it vibrant green colours
Nutrition
Calories: 979kcal | Carbohydrates: 30g | Protein: 86g | Fat: 57g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 32g | Trans Fat: 0.1g | Cholesterol: 257mg | Sodium: 279mg | Potassium: 1616mg | Fiber: 6g | Sugar: 14g | Vitamin A: 1843IU | Vitamin C: 45mg | Calcium: 128mg | Iron: 10mg