Lamb chops with salsa verde and lemon rice

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Serves: 4

By MinnieAnnie

(1 Vote) 1


  • 60ml olive oil

  • 650ml chicken stock

  • 1 red onion

  • 1 lemon zested and juice reserved for salsa

  • 1 tbsp capers

  • 2 sprigs rosemary

  • 450g rice

  • 3 anchovies

  • 3 cloves garlic

  • 8 lamb cutlets

  • 3 cornichons

  • 2 handfuls parsley stalks removed


  1. Put the rice in a bowl and cover with water.
  2. Heat 1 tablespoon of oil and saute the onion and two cloves of garlic for a few minutes until softened. Add the drained rice, lemon zest and the roughly chopped rosemary and stir together. Pour over the boiling stock, bring to gentle simmer, cover and cook on the lowest heat for 16-18 minutes, until liquid is absorbed. Turn the heat off and leave covered whilst you cook the lamb.
  3. Season the cutlets well and grill for 3-4 minutes each side. Cover with foil and leave to rest for 2-3 minutes.
  4. Meanwhile blitz the ingredients for the salsa (large garlic clove, anchovy fillets cornichons, baby capers, flat leaf parsley, olive oil) in a food processor, or use a pestle and mortar. Taste and season and set aside.
  5. Season the rice and serve with the chops. Spoon over the salsa and enjoy with a rocket salad.

Handy Hint

Try the chops on the bbq too!

Additional Information

  • lamb

  • Summer

  • Spring

  • Easter

  • Main Course

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  • DatsunCogs 11/06/15 19:56

    Delicious, made it this evening. Also quick and easy