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Lamb Chops with Salsa Verde & Lemon Rice
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.
Prep: 10 mins
Cook: 25 mins
Serves 4
Excellent source of iron
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Ingredients
For the Lemon Rice
For the Salsa Verde(or use your favourite pre-made pesto)
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Method |
Nutrition Information Per Serving
Serving size: 472g| Energy kJ (kcal) | 1961 (468) |
| Protein (g) | 26.9 |
| Fat (g) | 23.9 |
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Saturated (g)
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4.9 |
| Carbohydrate (g) | 37.0 |
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Sugars (g)
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6.2 |
| Sodium (mg) | 701 |
| Iron (mg) | 4.2 |
| Zinc (mg) | 3.8 |
| Vitamin B12 (ug) | 2.1 |
| Vitamin D (ug) | 0.1 |
| Selenium (ug) | 9.7 |
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Please wait|
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BEEF + LAMB NEW ZEALANDPO BOX 33 648TAKAPUNA, AUCKLAND, NEW ZEALAND
FREEPHONE
0800 733 466enquiries@beeflambnz.co.nz   
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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.