Cooking Time: 25mins
Description
Suitable Cuts: Loin Chops, Shoulder Chops, Cutlets
Ingredients
8 Quality Mark lamb loin chops
Salad to serve
For The Lemon Rice
- 1½ cups basmati rice
- 1 tablespoon olive oil
- 1 red onion, finely chopped
- 2 cloves garlic, chopped
- Grated zest of 1 lemon
- 2 sprigs rosemary leaves, roughly chopped
- 650ml chicken stock
For the Salsa Verde (or use your favourite pre-made pesto)
- 1 clove garlic
- 3 anchovy fillets
- 3 gherkins
- 1 teaspoon baby capers
- 2 large handfuls fl at leaf parsley, stalks removed
- Juice of ½ - 1 lemon
Method
Put the rice in a bowl and cover with water. Set aside.
Heat one tablespoon oil in a heavy-based saucepan and sauté the onion and garlic for a few minutes until softened. Drain the rice, add to the pan along with the lemon zest and rosemary and stir together well. Pour in the stock, bring to a very gentle simmer, cover and cook on the lowest heat for 10-12 minutes, until all the liquid is absorbed. Turn the heat off and leave covered, while you cook the lamb.
Season the cutlets well with salt and pepper 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. Meanwhile, blitz all the salsa ingredients in a food processor, or chop the ingredients into small dice and use a pestle and mortar to grind together. Taste and add a touch more lemon juice if desired. Season and set aside. Season the rice, separate the grains with a fork and serve with the chops. Spoon over the salsa and enjoy with a salad.
Other Info
Prep: 10mins
Serves: 4
Suitable Cuts: Loin Chops, Shoulder Chops, Cutlets