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Lamb Chops with Salsa Verde

and Potatoes and Tomatoes
Average: 4.5 (2 votes)
(2 votes)
Lamb Chops with Salsa Verde

Lamb Chops with Salsa Verde - Simple but elegant: refined Mediterranean cuisine for the home cook

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Health Score:
9,4 / 10
45 min.

Healthy, because

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Nutritional values

Even if it does not come from organic farming, lamb is one of the least polluted types of meat. Thanks to the olive oil, salsa verde provides rich and valuable unsaturated fatty acids.

If you pay attention to calories, cut off the fat edge from the chops - but only after grilling, because it gives flavour when cooking and keeps the meat juicy.

1 serving contains
(Percentage of daily recommendation)
Calorie532 kcal(25 %)
Protein40 g(41 %)
Fat26 g(22 %)
Carbohydrates31 g(21 %)
Sugar added0 g(0 %)
Roughage5.5 g(18 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.2 μg(1 %)
Vitamin E4.2 mg(35 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin19.9 mg(166 %)
Vitamin B₆0.7 mg(50 %)
Folate117 μg(39 %)
Pantothenic acid1.5 mg(25 %)
Biotin4.3 μg(10 %)
Vitamin B₁₂2.4 μg(80 %)
Vitamin C54 mg(57 %)
Potassium1,330 mg(33 %)
Calcium78 mg(8 %)
Magnesium92 mg(31 %)
Iron5.2 mg(35 %)
Iodine15 μg(8 %)
Zinc5.5 mg(69 %)
Saturated fatty acids4.9 g
Uric acid307 mg
Cholesterol106 mg
Development of this recipe:


12 small waxy potatoes
2 Anchovy fillet (packed in oil)
1 lemon
1 garlic
5 Chives
4 sprigs parsley
9 tablespoons olive oil
8 tablespoons vegetable stock
9 ounces Cherry tomatoes
1 ounce sun-dried tomatoes (packed in oil)
12 bone-in Lamb cutlets (each about 80 grams)
2 tablespoons black olives (pitted)
1 sprig rosemary
1 sprig thyme
Fleur de sel
1 splash Vinegar (such as sherry vinegar)
How healthy are the main ingredients?
olive oilparsleyrosemarythymepotatosalt

Kitchen utensils

1 Cutting board, 1 Large knife, 1 Tablespoon, 1 large Skillet, 1 Grill pan, 1 Slotted spatula, 1 Fine grater, 1 Pot (with lid), 1 Sieve, 1 Teaspoon, 1 Small knife, 1 Brush, 1 small Bowl, 1 Paper towel

Preparation steps

Lamb Chops with Salsa Verde preparation step 1

Scrub potatoes and cook in a pot of boiling salted water until knife-tender, 15-20 minutes. Drain, let cool slightly and cut in half lengthwise.

Lamb Chops with Salsa Verde preparation step 2

While the potatoes are cooking, drain the anchovy fillets for the salsa verde and chop finely.

Lamb Chops with Salsa Verde preparation step 3

Rinse the lemon in hot water, wipe dry and finely grate the zest. Peel the garlic clove.

Lamb Chops with Salsa Verde preparation step 4

Rinse chives and parsley and shake dry. Cut chives into rings. Pluck parsley leaves and chop finely. Place both in a small bowl.

Lamb Chops with Salsa Verde preparation step 5

Add anchovies, lemon zest, 7 tablespoons oil and the vegetable stock to the herbs and mix to combine. Stir in garlic and set salsa aside.

Lamb Chops with Salsa Verde preparation step 6

Rinse cherry tomatoes, drain and cut in half. Drain the sun-dried tomatoes, blot excess oil with paper towels and cut tomatoes into strips.

Lamb Chops with Salsa Verde preparation step 7

Rinse lamb chops, pat dry and season on both sides with salt. Heat a grill pan over medium-high heat and coat with 1-2 teaspoons oil. Grill lamb chops for 2-4 minutes on each side for medium-rare.

Lamb Chops with Salsa Verde preparation step 8

Heat the remaining oil in a large skillet. Cook the potato halves, turning frequently, until golden. Mix in olives and sun-dried tomatoes and cook briefly. Add thyme and rosemary to taste.

Lamb Chops with Salsa Verde preparation step 9

Add the cherry tomatoes to skillet and cook until softened. Season with salt and pepper.

Lamb Chops with Salsa Verde preparation step 10

Remove garlic from the salsa verde and season salsa with fleur de sel, pepper and vinegar. Divide vegetables and lamb among warmed plates, top with salsa verde and serve immediately, with remaining salsa alongside.