How to Cook Lamb Shoulder Chop with Salsa Verde

  • Prep time
  • Cook time
  • Difficulty easy
  • Serves 2
lamb chops with verde

Ingredients

  • 2 x 200 g lamb shoulder chops
  • 5 ml light olive oil
  • Natural sea salt to taste
  • 50 g unsalted butter
  • 120 ml fruity olive oil
  • 40 ml red wine vinegar
  • 2 x banana shallots finely diced
  • 10 anchovy fillets chopped
  • 2 tbls fine capers
  • 1 clove garlic crushed
  • Juice half a lemon
  • 1 bunch flat leaf parsley leaves only

Lamb Shoulder Chop

  1. Collect ingredients & pre heat griddle pan until smoking hot
  2. Char lamb 4 to 5 minutes each side, seasoning as they cook
  3. Leave to rest for a few moments, meanwhile hand chop ingredients for the salsa verde & mix through the vinaigrette
  4. Simply serve with new potatoes

Parsley & Anchovy Salsa Verde

  1. Whisk oil & vinegar together
  2. Add all ingredients to the dressing & mix thoroughly
  3. A good tip is to make the base dressing earlier in the day then fold through the parsley just before serving