New Zealand Lamb chops are the ideal choice for a quick and easy recipe. Coupled with a delicious homemade salsa verde and lemon rice, perfect to complement the succulent richness of the meat.
Ingredients
- For the rice:
- 450g (1 lb) rice
- 1 tbsp olive oil
- 1 red onion finely chopped
- 1 plump garlic clove
- Grated zest of 1 lemon
- 2 sprigs of rosemary, leaves roughly chopped
- 650ml chicken stock
- 8 New Zealand Lamb cutlets or chops
- For the salsa verde:
- 1 plump clove garlic
- 3 anchovy fillets
- 3 cornichons
- 1 tsp baby capers
- 2 large handfuls flat leaf parsley, stalks removed
- Juice ½ – 1 lemon
- 60ml / 4 tbsp olive oil
- Rocket salad to serve
Method
- 1. Put the rice in a bowl and cover with water. Set aside.
- 2. Heat 1 tbsp of oil in a heavy based saucepan and saute the onion and garlic for a few minutes until softened. Add the drained rice, lemon zest and rosemary and stir together well. Pour over the boiling stock, bring to a very gentle simmer, cover and cook on the lowest heat for 16-18 minutes, until all the liquid is absorbed (alternatively cook in a medium oven 180C, gas mark 4, fan 160C for 20 minutes). Turn the heat off and leave covered whilst you cook the lamb.
- 3. Season the cutlets well 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.
- 4. Meanwhile blitz together the ingredients for the salsa in a food processor, or use a pestle and mortar. Taste and season for the right balance of flavours, you may want to add a touch more lemon. Season and set aside.
- 5. Season the rice and separate the grains with a fork and serve with the chops. Spoon over the salsa and enjoy with a rocket salad.
Chef's tip
The salsa verde can also be served with any other cut of lamb to create a delicious garnish, go to our hints and tips to learn all about the different cuts.