How To Make Lamb Chops with Asparagus-Feta Salsa Verde
These lamb chops have both Greek and Latin influences in them, giving them fresh flavors to balance out the meatiness of the lamb.
In a Pyrex dish just large enough to hold the lamb chops in a single layer, combine the lemon juice, 3 tablespoons of olive oil, oregano, salt, and pepper.
Place the lamb in the dish and turn to coat the chops with the marinade. Cover and refrigerate while making the salsa verde. Preheat the over to 250 degrees F.
In a large skillet, heat the remaining 1 tablespoon olive oil over high heat until almost smoking. Remove the chops from the marinade.
Sear in 2 batches on both sides just to brown the chops, then reduce the heat to medium-high and cook for almost 4 minutes per side for shoulder chops, 2½ minutes per side for rib chops, and 1½ minutes per side for loin chops for medium rare, adding another 20 to 30 seconds per side for medium-well done.
Place the first batch of chops on an ovenproof platter in the oven to keep warm while cooking the remaining chops. Remove the chops from the oven and let rest for 3 minutes to allow the juices to be reabsorbed.
Spoon the salsa over the chops and serve immediately.
- Calories: 482.01kcal
- Fat: 43.85g
- Saturated Fat: 15.25g
- Monounsaturated Fat: 22.28g
- Polyunsaturated Fat: 3.82g
- Carbohydrates: 3.07g
- Fiber: 1.19g
- Sugar: 0.48g
- Protein: 18.84g
- Cholesterol: 83.91mg
- Sodium: 337.48mg
- Calcium: 57.37mg
- Potassium: 296.56mg
- Iron: 2.81mg
- Vitamin A: 2.11µg
- Vitamin C: 5.95mg
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