Lamb Chops with Salsa Verde and Lemon Rice

Serves: 4
Preparation Time: 10
Cooking Time: 25


  • 8 Quality Mark lamb cutlets or chops
  • Salad to serve
  • Lemon Rice:
  • 1½ cups basmati rice
  • 1 tbsp olive oil
  • 1 red onion, finely chopped
  • 2 cloves garlic, chopped
  • Grated zest of 1 lemon
  • 2 sprigs rosemary leaves, roughly chopped
  • 650ml Campbell’s Real Stock - Chicken
  • Salsa Verde:
  • (or use your favourite pre-made pesto)
  • 1 clove garlic
  • 3 anchovy fillets
  • 3 gherkins
  • 1 tsp baby capers
  • 2 large handfuls flat leaf parsley, stalks removed
  • Juice of ½ – 1 lemon


  1. Put the rice in a bowl and cover with water. Set aside.

  2. Heat one tablespoon oil in a heavy-based saucepan and sauté the onion and garlic for a few minutes until softened. Drain the rice, add to the pan along with the lemon zest and rosemary and stir together well. Pour in the stock, bring to a very gentle simmer, cover and cook on the lowest heat for 10-12 minutes, until all the liquid is absorbed. Turn the heat off and leave covered, while you cook the lamb.

  3. Season the cutlets well with salt and pepper and grill for 3-4 minutes each side or until cooked to your liking. Cover with foil and leave to rest for 2-3 minutes.

  4. Meanwhile, blitz all the salsa ingredients in a food processor, or chop the ingredients into small cubes and use a pestle and mortar to grind together. Taste and add a touch more lemon juice if desired. Season and set aside. Season the rice, separate the grains with a fork and serve with the chops. Spoon over the salsa and enjoy with a salad.


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