Lamb Loin Chops with Mint Salsa Verde
A lovely combination of spicy, herby and citrus on a lovely piece of meat.
- Difficulty: moderate
- Prep Time : 30 mins |
- Cook Time : 15 mins
1 Tbsp (15 ml) freshly ground pepper
1 Tbsp (15 ml) sea salt
2 tsp (10 ml) cumin
1 tsp (5 ml) paprika
½ tsp (2.5 ml) ground garlic
The Salsa Verde
1 C (250 ml) olive oil
½ C (125 ml) mint, chopped
½ C (125 ml) flat leaf, chopped
½ C ( 125 ml) chives, chopped
4 rosemary sprigs, chopped
1 Tbsp capers, chopped
5 anchovies, chopped
1 Tbsp (15ml) Dijon mustard
1 Tbsp (15ml) red wine vinegar
1 Tbsp (15ml) Jalapeno Tabasco
2 garlic cloves, chopped
1 Tbsp (15ml) lemon juice
12 thick-cut lamb loin chops
4 kebab sticks, soaked in water
Light a medium-sized fire so that the coals are ready to go when you’re ready to cook.
Toss all of the dry rub ingredients in a container, seal with a lid and shake to combine.
The Salsa Verde
In a large mixing bowl mix together all of the ingredients for the salsa verde and then slowly pour in the oil while whisking to combine. Cover with cling film and pop it in the fridge until you are ready to serve.
Give the chops a generous coating of the dry rub and set aside until you are ready to cook.
Coat the chops with a little olive oil then stack the chops next to each other so that all the fat is on the same side. Using a kebab stick, skewer six chops through the centre of the meat to secure in place. Skewer a second stick through the tail end of the meat to secure and prevent it from falling through the grid. Repeat with the remaining six chops.
Braai the threaded chops fat side down over medium heat coals for about 2-3 minutes. Check the fat to ensure that it doesn’t burn. The idea is to render the fat to make it nice and crispy.
Once the fat is crispy you can remove the kebab sticks and braai the chops for about 5-6 minutes a side, depending on how pink you like your chops.
Serve with lashings of salsa verde and smash them!