Ingredients

Method

• 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

Method

Ingredients

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.