Juicy lamb chops are served on the bed of lemon rice topped with refreshing homemade salsa verde. The combination transforms the already good lamb chops to a wonderful taste creation.
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 (GF)
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 flat leaf parsley, stalks removed
Juice of ½ – 1 lemon
How to make
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.
A wonderful New Zealand gluten free lamb salad meal.
