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Lamb loin chops with lemon-mint salsa verde

  • People

    Serves : 4

  • Prep Time

    20 min.

  • Cooking Time

    8 - 10 min.

Ingredients
Instructions

the Ingredients

124  Lammkoteletts Mit  Salsa  Verde  Cmyk[816540]
  • 8 lamb loin chops, each about 3cm thick, trimmed of excess fat
  • 50 g fresh mint leaves
  • 50 g fresh flat-leaf parsley leaves and tender stems
  • 1 teaspoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon roughly chopped shallot
  • 1 tablespoon drained capers, rinsed
  • 1 garlic clove, roughly chopped
  • ½ teaspoon sea salt
  • ¼ teaspoon crushed chilli flakes
  • 4 tablespoons extra-virgin olive oil
  • Extra-virgin olive oil
  • Sea salt and freshly

Instructions

 

Lamb allows for hearty, comforting food – a perfect fit for the festive season. To make the flavours of this true classic shine here, we’ve paired the chops with a herb-heavy salsa that also contains plenty of lemon, capers and excellent-quality olive oil, bringing the heat of the southern hemisphere to your table.

Method:
  • In a food processor or blender, combine the mint, parsley, lemon zest and juice, shallot, capers, garlic, salt and chilli flakes, and pulse to chop roughly. The, with the motor running, slowly add the oil and process until a chunky salsa forms. Transfer to a small bowl, cover with cling film, pressing it directly onto the surface to prevent discolouration, and set aside at room temperature. (The salsa can be made up to 4 hours in advance. Cover and refrigerate. Bring to room temperature and stir to combine before serving.)
  • Lightly brush the lamb chops on both sides with oil and season on both sides with salt and pepper. Allow the chops to stand at room temperature for 15-30 minutes before barbecuing.
  • Prepare the barbecue for direct cooking over medium heat (180-230°C).
  • Brush the cooking grates clean. Cook the chops over grilling/direct medium heat, with the lid closed, until cooked to your desired doneness (8-10 minutes for medium rare), turning once. Remove from the barbecue and leave to rest for 3-5 minutes.
  • Serve the chops warm, two to a plate, with salsa spooned on top.

    In the kitchen:

  • In a food processor or blender, combine the mint, parsley, lemon zest and juice, shallot, capers, garlic, salt and chilli flakes, and pulse to chop roughly. The, with the motor running, slowly add the oil and process until a chunky salsa forms. Transfer to a small bowl, cover with cling film, pressing it directly onto the surface to prevent discolouration, and set aside at room temperature. (The salsa can be made up to 4 hours in advance. Cover and refrigerate. Bring to room temperature and stir to combine before serving.)
  • Lightly brush the lamb chops on both sides with oil and season on both sides with salt and pepper. Allow the chops to stand at room temperature for 15-30 minutes before barbecuing.
  • At the barbecue:

  • Prepare the barbecue for direct cooking over medium heat (180-230°C).
  • Brush the cooking grates clean. Cook the chops over grilling/direct medium heat, with the lid closed, until cooked to your desired doneness (8-10 minutes for medium rare), turning once. Remove from the barbecue and leave to rest for 3-5 minutes.
    Brush the cooking grates clean. Cook the chops over grilling/medium heat, with the lid closed, until cooked to your desired doneness (8-10 minutes for medium rare), turning once. Remove from the barbecue and leave to rest for 3-5 minutes.
  • Serve the chops warm, two to a plate, with salsa spooned on top.

All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.

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