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
-
45 minMain dishfrozen butter butter puff pastry, butter, chicken breast, onion, thyme leaves, dry white wine, egg, mixed mushroom, lemon juice, whipped cream, parsley,vol-au-vent with creamy chicken ragout and mushrooms
-
30 minMain dishrib chops, lemon, ricotta, olive oil, bread-crumbs, Parmesan cheese, flat leaf parsley,rib chop with lemon ricotta
-
30 minMain dishcrumbly potato, fresh white asparagus, sauce for asparagus, unsalted butter, steak, fresh parsley, fresh basil,asparagus with green herb sauce
-
40 minMain dishcarrots, leeks, yellow bell pepper, cod fillet, lemon, fine mustard, cocktail tomato, oregano, corn, butter,cod package with sweetcorn from the barbecue
Nutrition
255Calories
Sodium19% DV465mg
Fat34% DV22g
Protein22% DV11g
Carbs1% DV2g
Fiber4% DV1g
Loved it