Lamb Chops with Salsa Verde & Lemon Rice
Delicious Lamb Chop Dinner Recipe
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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National Lamb Day,
8 Quality Mark lamb loin chops
1 and 1/2 cups basmati rice
1 tbsp olive oil
1, finely chopped red onions
2, chopped garlic cloves
Zest and juice of 1 lemon
2 sprigs, roughly chopped fresh rosemary
650ml chicken stock
1 garlic clove
1 tsp capers
2 large handfuls parsley
1 lemon juice
To Make Dish
Put the rice in a bowl and cover with water. Set aside.
Heat one tablespoon oil in a heavy-based saucepan and sauté the onion and garlic for a few minutes until softened.
Drain the rice, add to the pan along with the lemon zest and rosemary and stir together well.
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.
Turn the heat off and leave covered, while you cook the lamb.
Season the cutlets well with salt and pepper and grill for 3-4 minutes each side or until cooked to your liking.
Cover with foil and leave to rest for 2-3 minutes.
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.
Taste and add a touch more lemon juice if desired. Season and set aside.
Season the rice, separate the grains with a fork and serve with the chops.
Spoon over the salsa and enjoy with a salad.
Nutrition Information per Serving (472g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)