Try It Tuesdays: Lamb Chops with Mint Salsa Verde

For Christmas this year, Adam's mom got us the Williams-Sonoma Weeknight Fresh & Fast Cookbook.

With Adam in med school and me working full time, quick and easy weeknight dinners are key for us! Last night we opted to give the Lamb Chops with Mint Salsa Verde recipe a try and it was excellent!

In a food processor, combine the mint, parsley, shallot, the 1/4 tsp. salt and the red pepper flakes. Pulse, using on-off turns, until a coarse paste forms.

With the machine running, gradually pour in 3 Tbs. of the olive oil, then the lemon juice. Mix in a generous amount of black pepper. Set the salsa verde aside.
Season the lamb chops with salt and black pepper. In a large, heavy fry pan over medium-high heat, warm the remaining 1 Tbs. olive oil. Add the lamb and cook, turning once, about 3 minutes per side for medium-rare, or until done to your liking.

Transfer the lamb to warmed plates. Spoon a little of the salsa verde on top of each chop and serve immediately. 

What new recipes have you tried lately?

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