BROILED LAMB RIB CHOPS WITH SALSA VERDE

 

  • Cooking Time:
  • Servings: 4
  • Preparation Time:

Ingredients

  • 2 pounds new potatoes, halved
  • 8 to 12 lamb rib chops (each about 1 inch thick-about 2or 3 per person
  • depending on size)
  • Salt and freshly ground black pepper
  • 1/4 to 1/3 cup EVOO (extra virgin olive oil, plus additional for drizzling
  • 1/2 cup fresh mint
  • 1 cup fresh Italian parsley
  • 1 cup fresh basil
  • 1 clove garlic, grated
  • 1 shallot roughly chopped
  • 2 T. red wine vinegar
  • 1/2 pound yellow string beans, stem ends removed
  • 1/2 pound green string beans, stem ends removed
  • Zest and juice of 1 lemon
  • 2 T. capers, drained and chopped
  • 1 T. butter
  • 1 10 oz. package frozen peas, defrosted
  • 1/2 to 1 cup ricotta cheese

Directions

  • Preheat broiler
  • Place potatoes into a pot and cover them with cold water. Place the pot over hight heat withsome salt and bring up to a bubble. Reduce the heat to medium and simmer the potatoes until tender, 8 to 10 minutes.
  • While the potatoes are cooking, season both sides of the lamb chops with salt and freshly ground black pepper, lightly drizzle them with EVOO and place them on a broiler pan. Broil the chops to your desired doneness, about 4 minutes per side for medium-rare.
  • While the meat and potatoes are working, make a salsa verde: Set up a food processor or blender and fill with herbs, garlic, shllot and red wine viengar. Pulse to chop everything up, then leave processor on while streaming in the EVOO, until the mixture is the consistency of pesto. Season with sald and freshly ground black pepper, and reserve.
  • When the potatoes are just about ready, fill a lidded pan with about 1 inch of water and place over hight heat. When the water is at a rolling broil, drop in the green eans and cover the pan. Cook the beans until crisp tender and bright color, about 2 minutes. Drain the beans and toss the lemon zest and juice, capers, and butter into the pan. Once the butter is melted, add the drained beans back into the pan, toss to coat in the lemon butter and season with salt and pepper.
  • Once the potatoes are finished, drain them and return them to the pot they were cooked in to dry out. Add the peas and ricotta to the spuds and mash everything up together. Season with salt and pepper.
  • Serve everything up family-style, passing the salsa verde at the table to pour over the chops.
  • My note: I would cut down on the salt, for me it's a no no.

Notes

This is a Rachel Ray recipe. Yummo!

Categories: Lamb/Sheep  Main Dish 

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