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Lamb Loin Chops with Mint Salsa Verde

Lamb Loin Chops with Mint Salsa Verde
Total Time:
20 minutes


For the Lamb Loin Chops
2 teaspoons kosher salt
12 lamb loin chops (3–4 lb)
2 tablespoons extra-virgin olive oil

For the Mint Salsa Verde
1 shallot, coarsely chopped
1 lemon, for juice
2 cloves garlic
1 tablespoon capers, drained
2 anchovy fillets
1/4 teaspoon crushed red pepper
1/4 cup extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 bunch Italian parsley
1/2 cup fresh mint


  1. Heat large sauté pan on medium high 2–3 minutes. Season lamb with salt (wash hands). Pour oil in pan, then add lamb; cook 2–3 minutes on each side or until browned and 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer lamb to cutting board; let stand 5–10 minutes before serving. Temperature will rise 5–10°F during this time.
  2. Meanwhile, chop shallot. Squeeze lemon for juice (2 tablespoons). Combine in food processor bowl (or blender): garlic, shallots, capers, anchovies, lemon juice, red pepper, olive oil, and salt; pulse until finely chopped and blended. Add parsley and mint (leaves only); pulse several times until herbs are coarsely chopped. Serve sauce with lamb.

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Nutritional Information

Amount per 1/4 recipe serving: Calories 680, Total Fat 56.00g, Sat Fat 18.00g, Trans Fat 0.00g, Chol 150mg, Sodium 1450mg, Total Carb 4g, Fiber 1.00g, Sugars 1g, Protein 39g, Calc 4%, Vit A 0%, Vit C 0%, Iron 20%

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