Filter
Reset
Sort ByRelevance
Chex
Lamb chops
Lamb from the grill with a salsa of basil, parsley and dill.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
-
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.
-
Cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife.
-
Cut the flesh into small pieces. Add to the salsa.
-
Squeeze out the lemon. Season the salsa with lemon juice, pepper and salt.
-
Heat the grill pan without oil or butter. Brush the lamb chops with 1 tbsp oil and sprinkle with salt and pepper.
-
Grill them for 3 minutes and turn halfway. Serve with the salsa verde.
Blogs that might be interesting
-
25 minMain dishfloury potatoes, pak choi, unsalted cashew nuts, paprika, soya cuisine, young mature cheese, bunch onion,paksoistamppot with roasted cashew nuts
-
25 minMain dishtomatoes, black olives without pit, garlic, anchovy fillets, thyme, parsley, veal oysters, pepper, olive oil, salt,fried veal oysters with Mediterranean tomato sauce
-
25 minMain dishonion, garlic, Red pepper, traditional olive oil, fresh green beans, tofu pasta, passata rustica, chilled sun-dried to, almond shavings, fresh smoked mackerel fillet,pasta with green beans and smoked mackerel
-
15 minMain dishsage, butter, extra virgin olive oil, tortelloni, Parmesan cheese,tortelloni verdi with sage butter and parmesan cheese
Nutrition
255Calories
Sodium19% DV465mg
Fat34% DV22g
Protein22% DV11g
Carbs1% DV2g
Fiber4% DV1g
Loved it