Wednesday, 29 October 2014

Rosemary Lamb chops with Salsa Verde


Hey today's post sounds really fancy but.......

Okay - well - when you get right down to it I'm basically going to grill some chops!

and maybe just whizz a few things up in the mixer - so what I'm trying to say is anyone can do this and produce a really tasty meal.....

As usual I'm not giving quantities - for this recipe go with the flow - if your feeling in need of a bit more zing then add more lemon zest if your feeling all spicy then add extra chilli - you can't really go wrong......

This is what I did for two of us......

First off marinade the chops


These chops were particularly large so we had two each...

They were marinaded in the zest of a lemon; some fresh rosemary (about 3x6" steams); a good slug of olive oil; salt & pepper

Leave them to marinade for about an hour and remove them from the fridge about ten minutes before grilling....

Whilst the chops are marinading make up you salsa verde


My recipe is heavy on the parsley today..

1 really good large bunch flat leaf parsley
4 or 5 spring onions
juice and zest of a lemon
1 fat clove garlic
half a green chilli
1 pickled gherkin
olive oil
salt & pepper

(I always thing the ingredients for this sauce are so healthy & good for you - excellent for this time of year to chase those flu bugs away.......)


put you parsley, spring onions, garlic, gherkins and a little of the olive oil into a mini mixer (or other whizzy device of your choice) and give it a good blitz...


I don't over chop - I like a bit of texture to the sauce..


Now add your lemon juice & olive oil .....


Give it a quick whizz and test it's consistency - there are no hard and fast rules on this so just add enough liquid to get the sauce how YOU would like it - I wanted mine quite oily & lemony so lots was added......

Once your happy with it add some seasoning to taste....

Pop the sauce in a serving dish and set aside whilst you grill your chops.

I didn't photograph the grilling process - I assumed you can imagine that one...

Pre heat your grill to a high setting, once hot place the chops under the grill (or on your griddle) and cook for about 8 minutes each side - these chops were large and I wanted them beautifully browned on the outside but still pink and juicy on the inside - lovely.
Just keep an eye on them because lamb will burn quickly - and for some reason seems to do this faster when you turn your back...........

Once cooked, to your way of liking, serve with your Salsa Verde and maybe some lovely creamy mash potato....




Have a great middle of the week - the weekend is in sight - it's just creeping over the horizon....

Liz x