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Pan-grilled lamb chops with whole-herb salsa verde and fresh pasta
4
Easy
15 minutes
30 minutes
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
Method
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.