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Lamb Loin Chops with Mint Salsa Verde
Recipes
Lamb Loin Chops with Mint Salsa Verde
4 servings
20 minutes total

Ingredients

For the Lamb Loin Chops
  • 2 teaspoons kosher salt
  • 12 lamb loin chops (3–4 lb)
  • 2 tablespoons extra-virgin olive oil
For the Mint Salsa Verde
  • 1 shallot, coarsely chopped
  • 1 lemon, for juice
  • 2 cloves garlic
  • 1 tablespoon capers, drained
  • 2 anchovy fillets
  • ¼ teaspoon crushed red pepper
  • ¼ cup extra-virgin olive oil
  • ½ teaspoon kosher salt
  • ½ bunch Italian parsley
  • ½ cup fresh mint

Steps

    1. Heat large sauté pan on medium high 2–3 minutes. Season lamb with salt (wash hands). Pour oil in pan, then add lamb; cook 2–3 minutes on each side or until browned and 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer lamb to cutting board; let stand 5–10 minutes before serving. Temperature will rise 5–10°F during this time.
    2. Meanwhile, chop shallot. Squeeze lemon for juice (2 tablespoons). Combine in food processor bowl (or blender): garlic, shallots, capers, anchovies, lemon juice, red pepper, olive oil, and salt; pulse until finely chopped and blended. Add parsley and mint (leaves only); pulse several times until herbs are coarsely chopped. Serve sauce with lamb.

Amount per ¼ recipe serving: Calories 680, Total Fat 56g, Sat Fat 18g, Trans Fat 0g, Chol 150mg, Sodium 1450mg, Total Carb 4g, Fiber 1g, Sugars 1g, Protein 39g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 20%