Meals and Courses

  • 4 lamb loin chops, about 200 g (7 oz) each
  • 1 tablespoon extra virgin olive oil
  • 4 teaspoons dried oregano
  • 3 tablespoons extra virgin olive oil
  • 25 g (1 oz) pine nuts, toasted
  • 125 g (4 oz) pitted black olives, halved
  • 2 tablespoons drained capers in brine
  • 2 tablespoons chopped parsley
  • 1 tablespoon lemon juice
  • salt and black pepper
  • rocket leaves, to garnish

Make the salsa. Heat 1 tablespoon of the oil in a small frying pan, add the pine nuts and cook gently for 30 seconds until golden. Leave to cool.

Combine the cooled pine nuts with the olives, capers, parsley, lemon juice and remaining oil in a bowl and season to taste with salt and pepper.

Brush the chops with the oil and season with the oregano and salt and pepper. Heat a ridged griddle pan until hot, add the chops and cook for 4 minutes on each side.

Remove the chops from the pan, wrap loosely in foil and leave to rest for 5 minutes. Serve with the salsa.

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