Lamb Chops with Salsa Verde

Ingredients

• 12 firm small potatoes (e.g., La Ratte)
• Salt
• 2 anchovy fillets (in oil)
• 1 Organic lemon
• 1 Garlic clove
• 5 bunches chives
• 4 stems parsley
• 9 tbsp Olive oil
• 8 tbsp vegetable stock
• 250 g Cherry Tomatoes
• 30 g sun‑dried tomatoes (in oil)
• 960 g lamb chops (12 pieces)
• black pepper
• 2 tbsp black olives (pitted)
• 1 sprig rosemary (optional)
• 1 sprig thyme (optional)
• Fleur de sel
• 1 splash vinegar (e.g., sherry vinegar)

Instructions

1. 1.

   Wash the potatoes and cook them in lightly salted water for 15–20 minutes. Drain, let cool slightly, then halve lengthwise.

2. 2.

   While the potatoes cook, drain the anchovy fillets and finely chop them for the salsa verde.

3. 3.

   Rinse the lemon under hot water, dry it, and grate its zest finely. Peel the garlic clove.

4. 4.

   Wash and shake off excess moisture from the chives and parsley. Slice the chives into rings, pick off parsley leaves, and finely chop both. Place them in a small bowl.

5. 5.

   Add anchovies, lemon zest, 7 tbsp olive oil, and vegetable stock to the herbs and whisk into a salsa. Add the garlic clove and set aside.

6. 6.

   Wash cherry tomatoes, pat dry, and halve them. Drain sun‑dried tomatoes, blot excess oil with paper towels, then slice into strips.

7. 7.

   Rinse lamb chops, pat dry, and lightly season with salt. Brush a grill pan with 1–2 tsp olive oil and heat it. Grill the chops over medium to high heat for 2–4 minutes per side.

8. 8.

   Heat remaining oil in a large skillet. Sauté potatoes, turning frequently, until golden‑yellow on medium heat. Stir in olives and sun‑dried tomatoes, cooking briefly. Add optional thyme leaves and rosemary needles if desired.

9. 9.

   Finally add cherry tomatoes and warm them through. Season with salt and pepper to taste.

10. 10.

    Remove the garlic clove from the salsa verde and season the sauce with fleur de sel, black pepper, and vinegar. Spread the potato‑tomato vegetable mixture on warmed plates, arrange lamb chops on top, drizzle some salsa over them, and serve remaining sauce on the side.