Ingredients for: 4 people
Ingredients
- 12 lamb chops
- 20 g fresh mint
- 50 g fresh parsley
- 1 tablespoon lemon zest
- 30 ml Polenghi Spinagallo
- half a shallot
- 1 tablespoon desalted capers
- 1 clove garlic
- salt to taste
- ¼ teaspoon chili powder
- 4 tablespoons extra virgin olive oil
METHOD
Place the mint, parsley, zest, Polenghi Spinagallo, shallot, capers, garlic, and chili powder in a blender and blend until you have a coarse but smooth mixture. With the blender still running, slowly add the oil.
Transfer the mixture to a bowl and cover with plastic wrap, making sure it is in contact with the sauce to prevent oxidation. The sauce can be prepared in advance.
Lightly brush both sides of the chops with oil and sprinkle with salt and pepper. Leave to rest at room temperature for 15-30 minutes, then grill on a hot grill or cook in a hot non-stick pan, turning frequently until cooked to perfection.
Serve the chops warm, 3 per plate, adding plenty of sauce and a few leaves of fresh parsley. Bon appetit!
