Main Meals

Pan-grilled lamb chops with whole-herb salsa verde and fresh pasta

4
Easy
15 minutes
30 minutes
Wine/Spirit Pairing
Hartenberg Cabernet Sauvignon 2010

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Ingredients

Method
  • 600 g lamb chops
  • 1 T olive oil
  • Sea salt and freshly ground black pepper
  • Fresh tagliolini, cooked al dente, for serving
  • For the whole-herb salsa verde, mix:

  • 30 g wild rocket
  • 30 g Italian parsley, torn
  • 40 g salad onions, thinly shredded
  • 30 ml capers, drained
  • 1 clove garlic, crushed
  • 1 T red wine vinegar
  • 3 T olive oil
  • Sea salt and freshly ground black pepper to taste

Method

Ingredients

Moisten the chops with oil and season. Heat a grill pan, then sear the chops on both sides until browned but still rare inside. Allow to rest for a minute or two.

Serve with the whole-herb salsa verde and freshly cooked tagliolini.

Cook’s note: A few chopped anchovies will give the salsa verde a different flavour dimension.

Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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