Pan-grilled lamb chops with whole-herb salsa verde and fresh pasta
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- Phillippa Cheifitz
- 4
- Easy
- Dairy free
- 15 minutes
- 30 minutes
- Hartenberg Cabernet Sauvignon 2010
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- 600 g lamb chops
- 1 T olive oil
- Sea salt and freshly ground black pepper
- Fresh tagliolini, cooked al dente, for serving
- For the whole-herb salsa verde, mix:
- 30 g wild rocket
- 30 g Italian parsley, torn
- 40 g salad onions, thinly shredded
- 30 ml capers, drained
- 1 clove garlic, crushed
- 1 T red wine vinegar
- 3 T olive oil
- Sea salt and freshly ground black pepper to taste
Cooking Instructions
Moisten the chops with oil and season. Heat a grill pan, then sear the chops on both sides until browned but still rare inside. Allow to rest for a minute or two.
Serve with the whole-herb salsa verde and freshly cooked tagliolini.
Cook’s note: A few chopped anchovies will give the salsa verde a different flavour dimension.
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