Lamb Chops with Salsa Verde & Lemon Rice
Delicious Lamb Chop Dinner Recipe
4
Serves
10 mins
Prep Time
25 mins
Cook Time
Recipe author
Allyson Gofton
Bursting with citrus flavours, this dish is great to serve your dinner party guests. The recipe is suited to any lamb cut, all will be equally delicious.
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Ingredients
Lamb
8 Quality Mark lamb loin chops
Lemon rice
1 1/2 cups Basmati rice
1 Tbsp olive oil
1 red onion
finely chopped
2 garlic cloves
chopped
juice and grated zest of 1 lemon
2 sprigs fresh rosemary
roughly chopped
2 1/2 cups chicken stock
Salsa verde
1 garlic clove
3 anchovy fillets
3 gherkins
1 tsp capers
2 large handfuls of parsley
juice of 1 lemon
Method
To Make Dish
1
Put the rice in a bowl and cover with water. Set aside.
2
Heat one tablespoon oil in a heavy-based saucepan and sauté the onion and garlic for a few minutes until softened.
3
Drain the rice, add to the pan along with the lemon zest and rosemary and stir together well.
4
Pour in the stock, bring to a very gentle simmer, cover and cook on the lowest heat for 10-12 minutes, until all the liquid is absorbed.
5
Turn the heat off and leave covered, while you cook the lamb.
6
Season the cutlets well with salt and pepper and grill for 3-4 minutes each side or until cooked to your liking.
7
Cover with foil and leave to rest for 2-3 minutes.
8
Meanwhile, blitz all the salsa ingredients in a food processor, or chop the ingredients into small dice and use a pestle and mortar to grind together.
9
Taste and add a touch more lemon juice if desired. Season and set aside.
10
Season the rice, separate the grains with a fork and serve with the chops.
11
Spoon over the salsa and enjoy with a salad.
Nutrition Information per Serving (472g)
This dish is packed with iron, zinc and vitamin B12 contributing to immunity and energy levels.
Energy
1961kJ (468 kcal)
Protein
26.9g
Total Fat
23.9g
Saturated Fat
4.9g
Carbs
37g
Dietary Fibre
g
Sodium
701mg
Iron
4.2mg
Zinc
3.8mg
Vitamin B12
2.1µg
