EatSmarter exclusive recipe

Lamb Chops with Salsa Verde

and Potatoes and Tomatoes
0
Average: 0 (0 votes)
(0 votes)
Lamb Chops with Salsa Verde

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

share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
532
calories
Calories

Nutritional values

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:

Ingredients

for
4
Ingredients
12
small waxy Potatoes
2
Anchovy fillets (packed in oil)
1
1
5
4 sprigs
9 tablespoons
8 tablespoons
9 ounces
1 ounce
Sun-dried tomatoes (packed in oil)
12
bone-in Lamb cutlets (each about 80 grams)
2 tablespoons
Black olives (pitted)
1 sprig
1 sprig
1 splash
Vinegar (such as sherry vinegar)
Preparation

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

1.
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.

2.
Lamb Chops with Salsa Verde preparation step 2

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

3.
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.

4.
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.

5.
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.

6.
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.

7.
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.

8.
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.

9.
Lamb Chops with Salsa Verde preparation step 9

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

10.
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.