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Seared Lamb Chops With Mint Salsa Verde & Roasted Potato Wedges

Emmy award-winning television host, best-selling cookbook author, and restaurateur Lidia Bastianich provides a recipe for Seared Lamb Chops With Mint Salsa Verde & Roasted Potato Wedges.

Ingredients

For the lamb chops: 

  • 8 frenched rib lamb chops (about 2 1/4 pounds)
  • 2 tablespoons fresh rosemary leaves
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

For the mint salsa verde:

  • 1 1/2 cups fresh italian parsley leaves
  • 1 1/2 cups fresh mint leaves
  • 2 tablespoons drained capers in brine
  • 1 clove garlic, crushed and peeled
  • 1 teaspoon dijon mustard
  • 2 anchovy fillets
  • 1/4 to 1/3 cup extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

For the potato wedges:

  • 4 medium yukon gold potatoes (about 1 1/4 pounds), cut into 1-inch wedges
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

Instructions for Seared Lamb Chops With Mint Salsa Verde & Roasted Potato Wedges

  • Preheat the oven to 450 degrees with a sheet pan placed on the middle rack.
  • For the lamb chops, rub them with the rosemary, oil, salt, and pepper, and let them stand at room temperature while you prepare the salsa verde and potatoes.
  • For the salsa verde, combine the parsley, mint, capers, garlic, mustard, and anchovies in a food processor. Pulse to make a chunky paste, then scrape down the sides of the work bowl. With the processor running, add 1/4 cup olive oil to make a smooth sauce. The sauce shouldn’t be too thick; if it is, add the remaining olive oil and process again. Transfer to a bowl, season with salt and pepper, and set aside.
  • For the potatoes, toss in a large bowl with the olive oil, 1 teaspoon salt, and a generous amount of black pepper. Spread on the preheated baking sheet, and roast until tender and golden, flipping once, about 18 minutes.
  • Meanwhile, heat a large skillet over high heat. Scrape the rosemary from the chops, and put as many chops as will fit in the skillet. Sear on both sides until medium rare, about 2 minutes per side. Repeat with the remaining chops.
  • Spoon the salsa verde onto serving plates. Place the chops and potatoes gingerly on top of the salsa verde.
  • Enjoy Lidia Bastianich’s Seared Lamb Chops With Mint Salsa Verde & Roasted Potato Wedges!

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