Marinated Lamb with Salsa Verde
- 4 lamb chump chops approx. 150-200g
- 2 tbsp. rosemary leaves chopped
- 2 tbsp. thyme leaves
- Juice of a lemon
- 2 tbsp. olive oil
- 1 garlic clove roughly chopped
- 1 tsp. non pareilles capers
- 3 small gherkins
- 3 anchovy fillets
- Large handful parsley leaves
- Large handful mint leaves
- Bunch of basil, leaves picked
- 1/2 lemon juiced
- 6 tbsp. good extra virgin olive oil
- Runny honey to taste
- Salt and pepper
- Mix all the marinade ingredients together except the olive oil. Season with salt and pepper and rub over the meat. Now add the oil and rub in, leave to marinade for at least 2 hours or overnight in the fridge.
- For the salsa, place the garlic, capers, gherkins, anchovy fillets and all the herbs in a food processor and give it a few short sharp bursts until the herbs are chopped but not too finely.
- Tip the mixture into a bowl and add the lemon juice and olive oil. Taste and adjust the seasoning with some honey if needed. It needs to be quite zingy to go with the lamb. Add a little more oil if it is too thick.
- Preheat the oven to 200C / 180C fan / gas 6 / Roasting Oven AGA. Take the meat out of the fridge and allow to come to room temperature.
- Put a little oil into a frying pan and when hot seal the chops quickly on both sides. Remove the chops from the pan and put into a shallow roasting tin, season.
- Place in the preheated oven and roast for 10 minutes for pink, 12 minutes for medium. Remove from the oven and leave to rest, covered in a warm place for 10-15 minutes.
- Slice the chops at an angle and place on a warmed serving platter. Spoon the salsa over the lamb and serve immediately.
TOP TIPS Lamb chump chops refer to the cut of the lamb where the loin meets the leg so is located towards the top rear of the lambs back but not quite on its bottom! The cut of lamb is put to you, I have used chump chops but you could use a shoulder or leg of lamb, whole with the bone in or also try a butterflied leg on the BBQ. You can marinade the lamb and seal it in advance and then cook it on the day. Also prepare the salsa in the morning and cover with a film of oil to stop discolouration. This goes beautifully with lemon potatoes and a crisp salad.