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.
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Ingredients
For the Lemon Rice
For the Salsa Verde(or use your favourite pre-made pesto)
|
Method |
Energy kJ (kcal) | 1961 (468) |
Protein (g) | 26.9 |
Fat (g) | 23.9 |
Saturated (g)
|
4.9 |
Carbohydrate (g) | 37.0 |
Sugars (g)
|
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 |
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.