Mint and lamb are traditional in spring. Here they are combined in an unusual and delicious way, with an Italian-style salsa verde. Serve with steamed potatoes and asparagus, which are also delightful dipped into the salsa.
Lamb Chops with Mint Salsa Verde
1/2 cup lightly packed fresh mint leaves
1/2 cup lightly packed fresh flat-leaf parsley leaves
1 small shallot, coarsely chopped
1/4 tsp. coarse kosher salt, plus more, to taste
Pinch of red pepper flakes
1/4 cup extra-virgin olive oil
1 1/2 tsp. fresh lemon juice
Freshly ground black pepper, to taste
4 lamb shoulder round bone chops, each 1 inch thick
In a food processor, combine the mint, parsley, shallot, the 1/4 tsp. salt and the red pepper flakes. Pulse, using on-off turns, until a coarse paste forms. With the machine running, gradually pour in 3 Tbs. of the olive oil, then the lemon juice. Mix in a generous amount of black pepper. Set the salsa verde aside.
Season the lamb chops with salt and black pepper. In a large, heavy fry pan over medium-high heat, warm the remaining 1 Tbs. olive oil. Add the lamb and cook, turning once, about 3 minutes per side for medium-rare, or until done to your liking. Transfer the lamb to warmed plates. Spoon a little of the salsa verde on top of each chop and serve immediately. Serves 4.
Find more simple, seasonal weeknight recipes in our cookbook Weeknight Fresh + Fast, by Kristine Kidd.