TENDER & TASTY
Lamb loin chops, charred shallot salsa verde & zucchini, fennel, apple & almond salad
Share these loin chops with friends and family. Great for any occasion over summer
|Prep Time||15mins||Cooking Time||10mins||Serves||4-6|
Season the lamb chops with salt, pepper and spices. Next season the shallots with salt, pepper and a little oil.
For the charred shallot salsa verde, chargrill the shallots for 2-3 minutes then set aside. Put aside 3 of the shallots, along with a little handful of the herbs to garnish.
Chop the rest of the shallots and add to a blender with all the other salsa verde ingredients. Blend to a coarse green sauce then season with salt and pepper.
For the lamb chops, preheat the barbecue to 200°C. Place the lamb cutlets in the centre of the barbecue. Chargrill the lamb chops for 2-3 minutes each side, until cooked pink. Rest the lamb for 3-4 minutes before serving.
For the zucchini, fennel, apple and almond salad, cut the apple into matchsticks and to a bowl. Add the shaved zucchini, throw in the shallot, almonds and fennel. Season with lime juice, salt and pepper. Place in a serving bowl and grate Parmesan over the top.
Serve the lamb chops on a sharing dish garnished with the whole shallots and herbs, serve the charred shallot salsa verde on the side.
To test for the doneness of the lamb you can use the ‘touch test’ method. Press the outside centre of the meat lightly with tongs. If it feels soft, it’s on the rare side; if it feels springy, it’s medium. Any firmer to touch and its on its way to being well done.
Resting the meat will mean you lose less juice when you cut it, meaning the meat will be juicier and tastier. Chops should stand for about 5 minutes (at least 3) before serving.