What are the main ingredients in Lamb & Mint Salsa Verde?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender (optional), Paper Towel, Butter

What is the nutritional information of Lamb & Mint Salsa Verde?

Calories: 842, Carbs: 44 grams, Fat: grams, Protein: 40.1 grams, Sugar: 8.3 grams, Salt: 956 grams

How do I prepare Lamb & Mint Salsa Verde?

MINT SALSA VERDE: In a small bowl, combine the chopped capers, the chopped mint, ½ the chopped parsley, the vinegar (to taste), the mustard, a drizzle of oil, and seasoning. Alternatively, place all the ingredients in a blender (optional) and pulse until combined. LOVELY LAMB: Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the grated garlic. Remove from the pan, season, and rest for 5 minutes. PEAS PLEASE: Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside in a salad bowl. Add the buttery potatoes, the chopped gherkins, the crumbled feta, the remaining parsley, and seasoning. Toss to combine. LET’S SALSA!: Plate up the tender lamb chops topped with the mint salsa verde. Side with the potato & pea salad. Enjoy, Chef! BUTTERY POTATOES: Place the halved baby potatoes in a pot (with a lid) of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter and seasoning. Replace the lid and shake the pot until the butter is melted. Cover and set aside.

What should be prepared from my kitchen to make Lamb & Mint Salsa Verde?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender (optional), Paper Towel, Butter

Lamb & Mint Salsa Verde

Savour the allure of tender lamb leg chops topped with a zingy mint salsa verde. Paired with a delightful baby potato, pea & Danish-style feta salad — a harmonious fusion of flavours that will transport you to a Mediterranean oasis.

Lamb & Mint Salsa Verde

with a baby potato, pea & Danish-style feta salad

Hands on Time: 25 - 40 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

Ingredients:

Baby Potato
Capers
Danish-style Feta
Dijon Mustard
Free-range Lamb Leg Chops
Fresh Mint
Fresh Parsley
Garlic Clove
Garlic Cloves
Gherkins
Peas
Red Wine Vinegar

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Blender (optional)
Paper Towel
Butter

Serves 1

BUTTERY POTATOES
Place the halved baby potatoes in a pot (with a lid) of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter and seasoning. Replace the lid and shake the pot until the butter is melted. Cover and set aside.
MINT SALSA VERDE
In a small bowl, combine the chopped capers, the chopped mint, ½ the chopped parsley, the vinegar (to taste), the mustard, a drizzle of oil, and seasoning. Alternatively, place all the ingredients in a blender (optional) and pulse until combined.
LOVELY LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the grated garlic. Remove from the pan, season, and rest for 5 minutes.
PEAS PLEASE
Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside in a salad bowl. Add the buttery potatoes, the chopped gherkins, the crumbled feta, the remaining parsley, and seasoning. Toss to combine.
LET’S SALSA!
Plate up the tender lamb chop topped with the mint salsa verde. Side with the potato & pea salad. Enjoy, Chef!

Baby Potato - 200g
Capers - 10g
Fresh Mint - 4g
Fresh Parsley - 3g
Red Wine Vinegar - 10ml
Dijon Mustard - 5ml
Free-range Lamb Leg Chops - 175g
Garlic Clove - 1
Peas - 40g
Gherkins - 25g
Danish-style Feta - 30g

Download the Recipe

Serves 2

BUTTERY POTATOES
Place the halved baby potatoes in a pot (with a lid) of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter and seasoning. Replace the lid and shake the pot until the butter is melted. Cover and set aside.
MINT SALSA VERDE
In a small bowl, combine the chopped capers, the chopped mint, ½ the chopped parsley, the vinegar (to taste), the mustard, a drizzle of oil, and seasoning. Alternatively, place all the ingredients in a blender (optional) and pulse until combined.
LOVELY LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the grated garlic. Remove from the pan, season, and rest for 5 minutes.
PEAS PLEASE
Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside in a salad bowl. Add the buttery potatoes, the chopped gherkins, the crumbled feta, the remaining parsley, and seasoning. Toss to combine.
LET’S SALSA!
Plate up the tender lamb chops topped with the mint salsa verde. Side with the potato & pea salad. Enjoy, Chef!

Baby Potato - 400g
Capers - 20g
Fresh Mint - 8g
Fresh Parsley - 5g
Red Wine Vinegar - 20ml
Dijon Mustard - 10ml
Free-range Lamb Leg Chops - 350g
Garlic Clove - 1
Peas - 80g
Gherkins - 50g
Danish-style Feta - 60g

Download the Recipe

Serves 3

BUTTERY POTATOES
Place the halved baby potatoes in a pot (with a lid) of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter and seasoning. Replace the lid and shake the pot until the butter is melted. Cover and set aside.
MINT SALSA VERDE
In a small bowl, combine the chopped capers, the chopped mint, ½ the chopped parsley, the vinegar (to taste), the mustard, a drizzle of oil, and seasoning. Alternatively, place all the ingredients in a blender (optional) and pulse until combined.
LOVELY LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the grated garlic. Remove from the pan, season, and rest for 5 minutes.
PEAS PLEASE
Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside in a salad bowl. Add the buttery potatoes, the chopped gherkins, the crumbled feta, the remaining parsley, and seasoning. Toss to combine.
LET’S SALSA!
Plate up the tender lamb chops topped with the mint salsa verde. Side with the potato & pea salad. Enjoy, Chef!

Baby Potato - 600g
Capers - 30g
Fresh Mint - 12g
Fresh Parsley - 8g
Red Wine Vinegar - 30ml
Dijon Mustard - 15ml
Free-range Lamb Leg Chops - 525g
Garlic Cloves - 2
Peas - 120g
Gherkins - 75g
Danish-style Feta - 90g

Download the Recipe

Serves 4

BUTTERY POTATOES
Place the halved baby potatoes in a pot (with a lid) of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter and seasoning. Replace the lid and shake the pot until the butter is melted. Cover and set aside.
MINT SALSA VERDE
In a small bowl, combine the chopped capers, the chopped mint, ½ the chopped parsley, the vinegar (to taste), the mustard, a drizzle of oil, and seasoning. Alternatively, place all the ingredients in a blender (optional) and pulse until combined.
LOVELY LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the grated garlic. Remove from the pan, season, and rest for 5 minutes.
PEAS PLEASE
Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside in a salad bowl. Add the buttery potatoes, the chopped gherkins, the crumbled feta, the remaining parsley, and seasoning. Toss to combine.
LET’S SALSA!
Plate up the tender lamb chops topped with the mint salsa verde. Side with the potato & pea salad. Enjoy, Chef!