Best 2 Lamb Chops With Greens And Sorrel Salsa Verde Recipes

**Savor the Exquisite: Lamb Chops with Greens and Sorrel Salsa Verde**

Indulge in a culinary journey with our tantalizing lamb chops, meticulously prepared and complemented by a vibrant symphony of greens and a zesty sorrel salsa verde. This delectable dish showcases the perfect balance of flavors, textures, and colors, making it a true feast for the senses. From the tender and juicy lamb chops, expertly seasoned and grilled to perfection, to the vibrant greens, sautéed with garlic and white wine, each element of this dish comes together to create an extraordinary dining experience. The pièce de résistance is the sorrel salsa verde, a vibrant green sauce bursting with the tangy brightness of sorrel, the herbaceousness of parsley, and the sharp bite of capers. Drizzled over the lamb chops and greens, it elevates the dish to a new level of deliciousness. Prepare to be captivated by the symphony of flavors and textures in this remarkable culinary creation.

Here are our top 2 tried and tested recipes!

GRILLED LAMB WITH SALSA VERDE

Grilled Lamb with Salsa Verde image

Provided by Giada De Laurentiis

Categories main-dish

Time 1h25m

Yield 8 servings

Number Of Ingredients 13

Ingredients

1/4 cup salted capers, soaked for 30 minutes, drained, coarsely chopped
1/2 cup chopped fresh Italian flat leaf parsley
1/3 cup chopped scallions
1/2 cup chopped fresh mint leaves
1/2 cup fresh lemon juice
2 teaspoons grated lemon peel
1 cup olive oil, preferably extra-virgin
2 teaspoons dried crushed red pepper flakes
3 1/2 teaspoons coarse salt
1 1/2 teaspoons freshly ground black pepper
1 (4 1/2 to 5-pound) butterflied boned lamb shoulder
1 tablespoon minced garlic
Nonstick cooking spray

Steps:

Stir the first 7 ingredients and 1 teaspoon red pepper flakes in a large bowl to blend. Whisk in 1 1/2 teaspoons of salt and 1/2 teaspoon of black pepper. Set the salsa verde aside. Place the lamb in a 15 by 10 by 2-inch glass baking dish. Rub the minced garlic, remaining 2 teaspoons of salt, 1 teaspoon of black pepper, and remaining 1 teaspoon red pepper flakes all over lamb. Pour 1/2 cup of salsa verde over the lamb, turning the lamb to coat evenly. Use immediately, or cover the dish and remaining salsa verde separately with plastic wrap and refrigerate up to 1 day.
Spray the grill rack with nonstick spray and prepare the barbecue (medium-high heat). Grill the lamb until a meat thermometer inserted into the thicker parts registers 130 degrees F for medium-rare, turning occasionally, about 40 minutes. Transfer the lamb to a work surface and let rest 15 minutes.
Cut the lamb across grain into thin slices. Arrange the lamb slices on a platter. Serve the remaining salsa verde alongside.

LAMB CHOPS WITH PISTACHIO SALSA VERDE

Lamb Chops with Pistachio Salsa Verde image

This recipe was inspired by my dad, Mark Boone, who loves lamb chops and pistachios. In this dish, the nuts add richness to a riff on a classic salsa verde. The bright, herby sauce is the perfect accompaniment to grilled lamb chops.

Provided by Rhoda Boone

Categories Kid-Friendly Mint Lamb Chop Pistachio Grill/Barbecue Parsley 22-Minute Meals Lamb Father's Day Dinner Small Plates

Yield 4 servings

Number Of Ingredients 15

Ingredients

For the Pistachio Salsa Verde:
2 medium shallots, coarsely chopped
1 garlic clove, coarsely chopped
1 cup (packed) fresh parsley leaves with tender stems
1/2 cup (packed) fresh mint leaves with tender stems
1/2 cup unsalted, toasted pistachios
1/4 cup fresh lemon juice
2 tablespoons capers
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon kosher salt
1/2 cup extra-virgin olive oil
For the lamb chops:
12 (1-inch-thick) lamb rib or loin chops (about 2 pounds)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

Make the Pistachio Salsa Verde:
Pulse shallots, garlic, parsley, mint, pistachios, lemon juice, capers, red pepper flakes, and salt in a food processor until coarsely chopped. Scrape into a medium bowl and stir in oil.
Cook the lamb chops:
Season lamb chops with salt and pepper; allow to come to room temperature.
Prepare a grill or grill pan for medium-high heat. Grill chops, working in batches if needed, until an instant-read thermometer inserted into the thickest part of the lamb registers 125°F for medium-rare, 2-3 minutes per side. Serve with Pistachio Salsa Verde.
Do Ahead
Pistachio Salsa Verde can be stored and chilled in an airtight container for up to 3 days.

Tips:

For the best flavor, use high-quality lamb chops that are at least 1 inch thick.
Make sure the lamb chops are cooked to your desired doneness. Medium-rare is a good option for lamb chops, as it will keep them juicy and tender.
If you don't have a grill, you can cook the lamb chops in a grill pan or cast iron skillet over medium-high heat.
The salsa verde is a great way to add flavor and brightness to the lamb chops. Make sure to use fresh herbs for the best flavor.
If you don't have sorrel, you can substitute another leafy green herb, such as parsley, cilantro, or basil.
Serve the lamb chops with your favorite sides, such as roasted vegetables, mashed potatoes, or a salad.

Conclusion:

This recipe for lamb chops with greens and sorrel salsa verde is a delicious and easy-to-make dish that is perfect for a special occasion meal. The lamb chops are cooked to perfection and the salsa verde is a great way to add flavor and brightness. This dish is sure to impress your guests.