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Lamb chops
Lamb from the grill with a salsa of basil, parsley and dill.
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Ingredients
Directions
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Put the garlic with the sea salt in the mortar and grind to puree. Slice the parsley, dill and leaves of the basil and add.
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Mortar to a paste. Put in a bowl. Cut the spring onions into thin rings and mix 4 tbsp oil, the capers and spring onions.
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Cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife.
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Cut the flesh into small pieces. Add to the salsa.
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Squeeze out the lemon. Season the salsa with lemon juice, pepper and salt.
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Heat the grill pan without oil or butter. Brush the lamb chops with 1 tbsp oil and sprinkle with salt and pepper.
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Grill them for 3 minutes and turn halfway. Serve with the salsa verde.
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Nutrition
255Calories
Sodium19% DV465mg
Fat34% DV22g
Protein22% DV11g
Carbs1% DV2g
Fiber4% DV1g
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