Grilled Loin Chop
With Rosemary And Garlic Salsa Verde.
8 lamb loin chops 4 centimetre (1 ½ inch) thick (85-140 grams / 3-5 ounces)
2 tablespoons extra virgin olive oil (for cooking chops)
1 teaspoon salt (for cooking chops)
Heat a griddle or a fry pan to medium high. Liberally salt and then coat the lamb chops with extra virgin olive oil. Sear them for four minutes on each side until they’re medium rare (about 63° C / 145°F at the centre). Rest the chops for at least five minutes then serve with the salsa.
TIP: You can substitute preserved lemon rind with fresh lemon rind.
To serve, serve with Puy lentils, thyme and toasted hazelnuts.
2 tablespoons chopped fresh rosemary leaves
1 fresh red chili, sliced (or ½ teaspoon chili flakes)
2 tablespoons chopped preserved lemon rind
2 cloves garlic
2 anchovies (optional)
1 teaspoon fresh ground pepper
½ cup extra virgin olive oil
½ – 1 teaspoon salt
1 teaspoon freshly ground pepper
In a small bowl combine finely chopped rosemary, chopped preserved lemon, crushed garlic, chopped anchovies, chili, black pepper and olive oil. Mix well and taste for salt. Let the salsa sit for a while to develop the flavors.