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Lamb Chops with Sauce Vierge Recipe


For the lamb chops
• 2 lamb loin chops
• Salt and freshly ground black pepper
• 1 tbsp olive oil

For the sauce vierge

• 1 garlic clove, crushed
• 1 tomato, seeds removed, chopped
• ½ lemon, zest and juice only
• 2 tbsp chopped fresh coriander leaves
• 1 tbsp chopped fresh flat leaf parsley, to serve
• 1 tbsp olive oil

How to prepare

1.    Rub the two lamb chops with oil and season them with salt and freshly ground black pepper.

2.    Heat a griddle pan and cook the chops for 4 to 5 minutes on each side.

3.    Remove the chops from the heat and set them aside to rest for 5 minutes.

4.    For the sauce vierge, heat the oil in a pan before frying the garlic and the tomato together for one minute.

5.    Remove the sauce mixture from the heat before adding the lemon zest and juice and stirring in the coriander .

6.    To serve, drizzle the sauce over the chops before garnishing them with the chopped parsley.

Eat & enjoy,