Lamb Chops with Greens and Sorrel Salsa Verde

Ingredients for Lamb Chops with Greens and Sorrel Salsa Verde

• 8 1 1/2-2"-thick lamb loin chops (about 1.4kg )

• Kosher salt, freshly ground pepper

• 2/3 cup sorrel or spinach leaves

• 1/3 cup mint leaves

• 1/3 cup parsley leaves

• 1 tablespoon finely grated lemon zest

• 1 teaspoon crushed red pepper flakes

• 5 garlic cloves, thinly sliced, divided

• 80ml plus 2 tablespoons olive oil

• 110g king oyster or maitake mushrooms, cut into 1/2" pieces

• 1 shallot, thinly sliced

• 1 bunch mustard greens, ribs and stems removed, leaves torn into pieces

• 1 tablespoon white balsamic vinegar

• 1 tablespoon fresh lemon juice (add up to 45ml total if using spinach)

How to make Lamb Chops with Greens and Sorrel Salsa Verde

Pat lamb dry; season with salt and pepper. Let sit at room temperature 1 hour.

Meanwhile, puree sorrel, mint, parsley, lemon zest, red pepper flakes, about 1 garlic clove, and 80ml oil in a blender, scraping down sides as needed, until mixture is smooth. Season salsa verde with salt and pepper; set aside.

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.

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.

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.

Stir lemon juice into salsa verde; taste and adjust seasoning with salt and pepper. Serve lamb chops over mustard greens with salsa verde.

Do ahead: Salsa verde (without lemon juice) can be made 1 day ahead. Cover and chill. Add lemon juice before serving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.