Lamb Chops with Mint Salsa Verde and Greens

Ingredients

• 🥩Lamb Chops, loin chops, about 90 g each4
• 🫒Extra Virgin Olive Oil2 tbsp
• 🧄Garlic, finely grated or minced1 clove
• 🌿Mint, leaves picked1 bunch
• 🌿Flat-Leaf Parsley, leaves picked1 bunch
• 🫙Capers, drained1 tbsp
• 🍋Lemon, zest and juice1
• 🍅Dijon Mustard1 tsp
• 🥬Baby Spinach120 g
• 🐷Baby Back Ribs, not used; removed from final ingredientsas needed
• 🧂Sea Salt (fine)to taste
• 🧂Black Pepper (ground), freshly groundto taste
• 💧Wateras needed

Contains Garlic, Mustard. AI-generated, checked against common allergens; always check labels.

Method

1. 1

   Chop the herbs

   Strip the Mint and Flat-Leaf Parsley leaves from their stalks, then chop them finely on a chopping board until the pieces are small and leafy, not bruised into a paste. If the herbs start to darken or clump, stop chopping and lift them into the bowl so they stay fresh and vivid.

   3 min
2. 2

   Prepare the salsa base

   Finely grate or mince the Garlic Clove, then finely chop the Capers and grate the zest from the Lemon directly into a small bowl. Keep everything very small so the salsa spoons cleanly and tastes balanced rather than harsh; if the garlic is chunky, the raw bite will dominate the dressing.

   3 min
3. 3

   Mix the salsa verde

   Add the chopped Mint and Flat-Leaf Parsley to the small bowl with the Garlic Clove, Capers and Lemon zest, then stir in the Dijon Mustard, Lemon juice and a spoonful of the Extra Virgin Olive Oil with a fork until it looks loose, glossy and speckled. If it seems dry or claggy, add a little more oil and stir again so the herbs glisten instead of sitting in a paste.

   2 min
4. 4

   Season the lamb

   Pat the Lamb Chops dry on both sides with kitchen paper, then season them generously with salt and pepper so the surface feels evenly coated rather than damp. If any chop still feels wet, blot it again; a dry surface is what gives you that fast, savoury crust in the skillet.

   2 min
5. 5

   Sear the lamb

   Set a large skillet over medium-high heat and add the Extra Virgin Olive Oil, then lay in the Lamb Chops away from you so they hit the hot surface cleanly. Leave them undisturbed for about 2 minutes per side until the outside is deeply browned and the meat gives a sharp sizzle, then turn them once; if they stick, give them another few seconds rather than forcing them.

   4 min
6. 6

   Wilt the greens

   Lift the Lamb Chops to a plate, tip the Baby Spinach into the same skillet, and toss it in the lamb fat and oil over medium heat for about 1 minute until the leaves collapse and turn glossy. Stir constantly so the spinach wilts evenly without sticking; if the skillet looks dry, add a tiny splash of water to create steam and soften the leaves quickly.

   1 min
7. 7

   Finish and plate

   Spoon the wilted Baby Spinach onto plates, set the Lamb Chops on top, then spoon the Mint salsa verde over the meat so it runs in bright green streaks down the sides. Serve immediately while the lamb is still rosy and the herbs still smell fresh; if you wait, the chops lose their juiciness and the salsa dulls.

   1 min

Nutrition per serving