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Introduction

This simple dish makes for a hassle free midweek meal, combining a favourite cut of tender Lamb with the flavoursome classic, Salsa Verde.

Method

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