Lamb Chops with Salsa Verde
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.
(Percentage of daily recommendation)
| Calorie | 532 cal. | (25 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 19.9 mg | (166 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 117 μg | (39 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 4.3 μg | (10 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 1,330 mg | (33 %) | ||
| Calcium | 78 mg | (8 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 5.5 mg | (69 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 307 mg | |||
| Cholesterol | 106 mg |
Ingredients
- Ingredients
- 12 small waxy potatoes
- salt
- 2 Anchovy fillet (packed in oil)
- 1 lemon
- 1 garlic clove
- 5 Chives
- 4 sprigs parsley
- 9 Tbsps olive oil
- 8 Tbsps vegetable stock
- 9 ozs Cherry tomatoes
- 1 oz sun-dried tomatoes (packed in oil)
- 12 bone-in Lamb cutlets (each about 80 grams)
- peppers
- 2 Tbsps black olives (pitted)
- 1 sprig rosemary
- 1 sprig thyme
- Fleur de sel
- 1 splash Vinegar (such as sherry vinegar)
Preparation steps
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.
While the potatoes are cooking, drain the anchovy fillets for the salsa verde and chop finely.
Rinse the lemon in hot water, wipe dry and finely grate the zest. Peel the garlic clove.
Rinse chives and parsley and shake dry. Cut chives into rings. Pluck parsley leaves and chop finely. Place both in a small bowl.
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.
Rinse cherry tomatoes, drain and cut in half. Drain the sun-dried tomatoes, blot excess oil with paper towels and cut tomatoes into strips.
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.
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.
Add the cherry tomatoes to skillet and cook until softened. Season with salt and pepper.
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.