Monday, 14 March 2011

Lamb Chops

With Salsa Verde

1 tsp Capers
4 Anchovy fillets (in oil)
1 clove of garlic
3 small pickled gherkins
A handful of parsley
A handful of mint
1 tsp Dijon mustard
juice of half a lemon.
1 tbsp of olive oil.
A pinch of salt and some black pepper
Lamb chops - 2/3 per person

Blitz all the ingredients together in a food processor. Place 2/3 of the salsa in a large mixing bowl and rub evenly over the lamb chops. Leave to rest for 30 minutes. Grill the chops for 3 minutes or so on each side. Spoon over the remaining salsa.

No comments:

Post a Comment