Lamb Chops with Greens and Sorrel Salsa Verde
Perfectly grilled lamb loin chops served with sautéed mustard greens and mushrooms, topped with a vibrant sorrel and herb salsa verde. This elegant dish combines tender meat with fresh, bright flavors.
Ingredients
- •8 piece lamb loin chops
- •1 to taste kosher salt and pepper
- •⅔ cup sorrel or spinach leaves
- •⅓ cup mint leaves
- •⅓ cup parsley leaves
- •1 tablespoon finely grated lemon zest
- •1 teaspoon crushed red pepper flakes
- •5 cloves garlic
- •⅓ cup olive oil
- •4 ounces king oyster or maitake mushrooms
- •1 piece shallot
- •1 bunch mustard greens
- •1 tablespoon white balsamic vinegar
- •1 tablespoon fresh lemon juice
Cooking Instructions
- 1.
Pat lamb dry; season with salt and pepper. Let sit at room temperature 1 hour.
60 min
- 2.
Meanwhile, puree sorrel, mint, parsley, lemon zest, red pepper flakes, about 1 garlic clove, and 1/3 cup oil in a blender, scraping down sides as needed, until mixture is smooth. Season salsa verde with salt and pepper; set aside.
10 min
- 3.
Prepare grill for high heat (or heat a grill pan over high). Grill chops, turning every 2 minutes or so, until well browned and beginning to char and a thermometer inserted into the thickest part registers 125°, 8-10 minutes. Let lamb rest at least 10 minutes.
20 min
- 4.
While lamb is resting, heat remaining 2 tablespoons oil in a large skillet over medium-high. Cook mushrooms, tossing occasionally, until well browned, about 4 minutes. Transfer to a large plate.
4 min
- 5.
Reduce heat to medium and add shallot and remaining garlic to skillet. Cook, stirring occasionally, until shallot is softened and starting to brown, about 2 minutes. Add greens; season with salt and pepper. Cook, stirring occasionally, until wilted and bright green, about 2 minutes. Return mushrooms to skillet and toss to combine. Stir in vinegar; season with salt and pepper.
6 min
- 6.
Stir lemon juice into salsa verde; taste and adjust seasoning with salt and pepper. Serve lamb chops over mustard greens with salsa verde.
5 min
- 7.
Do ahead: Salsa verde (without lemon juice) can be made 1 day ahead. Cover and chill. Add lemon juice before serving.