Salsa Verde-Marinated Australian Lamb Loin Chops
Salsa Verde is the marinade and the sauce in this bright lamb loin chop recipe. The herb sauce made with mint, parsley, and scallions and rich lamb loin chops are perfect for a weeknight dinner or warm weather gathering.
| Serving Size | 4 |
|---|---|
| Cook Time | 6 mins. |
Ingredients
- 8 lamb loin chops
- Salsa Verde
- 1/2 cup fresh mint leaves
- 1/2 cup flat-leaf parsley leaves
- 1/4 chopped scallions
- 2 tablespoons finely chopped red onion
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon crushed red pepper flakes
- 1 cup olive oil
- 1 teaspoon sweet paprika
- 1 teaspoon ground cumin
- Kosher salt and black pepper to taste
Preparation
- Prepare Salsa Verde. In a food processor, combine the mint, parsley, scallions, red onion, lemon juice, vinegar and crushed red pepper.
- Turn on the processor and slowly drizzle in the oil until the mixture is smooth. Season with salt and pepper to taste.
- Transfer half of the Salsa Verde to a baking dish and stir in the cumin and paprika.
- Add the lamb chops, coat them thoroughly, and allow the meat to rest in the marinade while you heat the grill. Reserve the remaining Salsa Verde for garnish.
- Preheat a grill to high. Add the chops to the grill and cook until just medium-rare (pink in the center), constantly turning them so they do not burn, about 6 minutes.
- Serve the chops with the remaining Salsa Verde.
Salsa Verde-Marinated Australian Lamb Loin Chops
Salsa Verde is the marinade and the sauce in this bright lamb loin chop recipe. The herb sauce made with mint, parsley, and scallions and rich lamb loin chops are perfect for a weeknight dinner or warm weather gathering.
4
Cook: 6 mins.
Preparation
- Prepare Salsa Verde. In a food processor, combine the mint, parsley, scallions, red onion, lemon juice, vinegar and crushed red pepper.
- Turn on the processor and slowly drizzle in the oil until the mixture is smooth. Season with salt and pepper to taste.
- Transfer half of the Salsa Verde to a baking dish and stir in the cumin and paprika.
- Add the lamb chops, coat them thoroughly, and allow the meat to rest in the marinade while you heat the grill. Reserve the remaining Salsa Verde for garnish.
- Preheat a grill to high. Add the chops to the grill and cook until just medium-rare (pink in the center), constantly turning them so they do not burn, about 6 minutes.
- Serve the chops with the remaining Salsa Verde.
Ingredients
- 8 lamb loin chops
- Salsa Verde
- 1/2 cup fresh mint leaves
- 1/2 cup flat-leaf parsley leaves
- 1/4 chopped scallions
- 2 tablespoons finely chopped red onion
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon crushed red pepper flakes
- 1 cup olive oil
- 1 teaspoon sweet paprika
- 1 teaspoon ground cumin
- Kosher salt and black pepper to taste
