Recipes
100% Grass Fed
Grilled Loin Chop
With Rosemary & Garlic Salsa Verde
| Cut | Loin Chop |
| Cook | Grill / Pan Fry |
| Serves | 4 |
| Prep time | 10 mins |
| Cook time | 10 mins + 5 min REST |
| Level | Easy |
INGREDIENTS:
8 Atkins Ranch lamb loin chops 1½” thick (3-5 ozs)
2 tbsp chopped fresh rosemary leaves
1 fresh red chili, sliced (or ½ tsp chili flakes)
2 tbsp chopped preserved lemon rind
2 cloves garlic
2 anchovies (optional)
1 tsp fresh ground pepper
½ cup extra virgin olive oil
½ - 1 tsp salt
1 tsp freshly ground pepper
2 tbsp extra virgin olive oil (for cooking chops)
1 tsp salt (for cooking chops)
Method:
In a small bowl combine finely chopped rosemary, chopped preserved lemon, crushed garlic, chopped anchovies, chili, black pepper and olive oil. Mix well and taste for salt. Let the salsa sit for a while to develop the flavors.
Heat a griddle or a fry pan to medium high. Liberally salt and then coat the lamb chops with extra virgin olive oil. Sear them for 4 minutes on each side until they’re medium rare (about 145° F at the center). Rest the chops for at least 5 minutes then serve with the salsa.
TIP: You can substitute preserved lemon rind with fresh lemon rind.
To Serve:
Serve with Puy lentils, thyme and toasted hazelnuts.
Recipe |
/ atkinsranchlamb |
| Tom Hutchison | / atkinsranchlamb |
| / capitolrestaurant_nz | / atkinsranch |