Lamb chops with preserved lemon salsa verde
Prep time 15 mins
Cook 15 mins
A handheld blender works best here as it’s able to puree the greens without adding too much oil. This makes a simple sauce to go with a dinner of pan-fried lamb cutlets. Boiled potatoes on the side would be enough to complete the meal.
12 lamb cutlets
1 large bunch of flat-leaf parsley
¾ preserved lemon (rind only)
1 tbsp white wine vinegar
1 garlic clove
100ml extra-virgin olive oil
Lemon juice, to taste
1. Fry lamb, fat-side down, in a large frying pan over medium heat, making sure that that the fat has rendered well and lamb is golden brown. You shouldn’t need any oil in the pan if you’re using lamb with a good amount of fat like this, which has a beautiful fat cap on it. If it doesn’t, you’ll need to add a little bit of oil to the pan to help cook. Once the fat has rendered after about 5 minutes, turn and cook the lamb on each side briefly until golden brown and cooked pink on the inside, about 1 to 2 minutes each side. Set lamb aside to rest for a couple of minutes while you make the preserved lemon salsa verde.
2. For preserved lemon salsa verde, combine parsley, preserved lemon, garlic, vinegar and oil in a handheld jug or blender and blend until a smooth paste. Season to taste with lemon juice and serve with lamb.
Photography & styling Lisa Featherby
Tablecloth from Alex & Trahanas, Dishes from Jardan