How to Cook Lamb Shoulder Chop with Salsa Verde

Name: How to Cook Lamb Shoulder Chop with Salsa Verde
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
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

15 mins
15 mins
easy
2

Recipe by

Jeff Baker

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

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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

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

Parsley & Anchovy Salsa Verde

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