Lamb Loin Chops, Salsa Verde

🧂 Ingredients

• 8 lamb chops
• 2 tbsp oil
• salt
• 1 cup mint
• 1 cup parsley
• 1 tbsp capers
• 80-100 ml olive oil
• 2 tbsp lemon juice
• salt
• pepper
• 400 g parsnips
• 2 tbsp oil
• 2 tbsp honey
• salt
• rosemary or thyme

Instructions

• 1 Clean parsnips, cut off the top and depending upon the size cut in ½ - these
  were smaller individual ones but if using larger ones then cut in ½ or even ¼’s
• 2 Drizzle with oil and season generously
• 3 Roast @ 180c for 15mins – prepare the salsa and lamb
• 4 Toss in honey and thyme/rosemary and cook for a further 10mins
• 5 Add all ingredients to a mini food processor and blitz – gradually adding the
  oil until you get the consistency you are looking for
• 6 Store in the fridge
• 7 Rub with oil and season generously
• 8 Heat a grill pan or the BBQ to 200c and sear the chops for 3 mins on one side
• 9 Flip, and cook for a further 2 minutes or until internal temp is around 52c
• 10 Rest on a wire rack for 2-3 minutes before serving

Nutrition Info